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Cranberry-Orange Scones

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Pillsbury Kitchens
Updated Oct 27, 2014
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A homemade breakfast treat with no bother—these special scones can be mixed, shaped and ready to bake in 20 minutes.

Cranberry-Orange Scones

  • Prep Time 20 min
  • Total 45 min
  • Ingredients 14
  • Servings 8
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Ingredients

Scones

  • 1 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup white vanilla chips
  • 1 teaspoon grated orange peel
  • 1/2 cup vanilla low-fat yogurt
  • 1/3 cup buttermilk*

Topping

  • 1 to 2 tablespoons buttermilk or milk
  • 1 tablespoon sugar
  • 1/2 teaspoon grated orange peel

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease cookie sheet with shortening. In large bowl, stir together flour, 1/4 cup sugar, the baking powder, baking soda and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
  • Step 
    2
    Stir in cranberries, vanilla chips and 1 teaspoon orange peel. Add yogurt and 1/3 cup buttermilk; stir just until dry ingredients are moistened.
  • Step 
    3
    Shape dough into ball; place on cookie sheet. With floured fingers, press or roll dough into 8-inch round. Cut into 8 wedges; do not separate.
  • Step 
    4
    Brush dough with 1 to 2 tablespoons buttermilk. In small bowl, mix 1 tablespoon sugar and 1/2 teaspoon orange peel. Sprinkle over dough.
  • Step 
    5
    Bake 15 to 20 minutes or until edges are light golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes. Cut into wedges. Serve warm.

Nutrition

325 Calories
12g Total Fat
5g Protein
49g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
325
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
7g
35%
Cholesterol
20mg
7%
Sodium
310mg
13%
Total Carbohydrate
49g
16%
Dietary Fiber
1g
4%
Sugars
27g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
8%
8%
Exchanges:
2 Starch; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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