RECIPE: Cranberry Orange Scones

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Cranberry Orange Scones

Cranberry Orange Scones

Points Plus Value Per Serving:  3
Makes:  12 scones

I have been absolutely delighted that fresh cranberries are back on store shelves!  I love the flavor of cranberries and oranges together because it reminds me of baking with Mom.  Unfortunately, Mom's muffin recipe isn't exactly Weight Watchers friendly, yet.  I'm going to try making it over this week or next but until then I got my cranberry orange fix with this scone recipe.

2 c all-purpose flour (Use whole wheat flour to kick up the nutrition a bit)
1/2 bag fresh cranberries, picked over
1 T. baking powder
1/4 t. baking soda
1/4 t. table salt
1/4 c sugar (I used Stevia)
1/4 c. egg substitute
1 c. fat free buttermilk (see note below to make buttermilk)

1/4 c. low calorie butter, melted (I used Brummel & Brown)
Zest and juice of one large orange

TO MAKE FAT FREE BUTTERMILK:
Mix 1 T vinegar or lemon juice + fat-free milk to make 1 cup & let stand for 10 minutes = 1 cup fat-free buttermilk

Preheat oven to 400ºF.
Coat a baking sheet with non-fat cooking spray or parchment paper
In a large bowl, mix all ingredients except cranberries together until mixed well.
Fold in cranberries.
Drop 12 equal two-inch mounds of batter on prepared baking sheet about 1-inch apart.
Bake until tops just start to turn golden, about 12 to 15 minutes.

These are wonderful fresh out of the oven.  They are also fabulous if you toast them briefly to warm them and make them a little crispy, again.