Serve warm this homemade cranberry scone loaf to your guest that’s ready in 50 minutes.
Cranberry Scone Loaf
- Prep Time 10 min
- Total 50 min
- Ingredients 7
- Servings 8
Ingredients
- 1 (15.6-oz.) pkg. cranberry quick bread & muffin mix
- 2/3 cup sour cream
- 1/3 cup milk
- 1 egg
- 1 egg, separated, reserving egg white for topping
- 1 tablespoon water
- 1 tablespoon sugar
Instructions
-
Step1Heat oven to 400°F. Grease and flour bottom only of 9-inch pie pan. In large bowl, combine quick bread and muffin mix, sour cream, milk, 1 whole egg and 1 egg yolk; stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in greased and floured pan.
-
Step2In small bowl, combine reserved egg white and water; beat until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Discard any remaining egg white mixture.
-
Step3Bake at 400°F. for 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Cut into wedges; serve warm.
Nutrition
290
Calories
9g
Total Fat
5g
Protein
47g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 65mg
- 22%
- Sodium
- 260mg
- 11%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 26g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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