Fresenius Medical Care has successfully completed its merger with NxStage Medical, Inc.

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Cranberry Almond Scone

Change up your morning routine and try a scone for breakfast or brunch! This slightly sweet pastry adds a pleasant delight to your day. Each scone has 6 grams of protein and 1 grams of fiber.

Cranberry Almond Scone


Serving size: 1 scone
Change Servings:


3⁄4 cups
cranberries (dried)
1 teaspoon
almond extract
2 cups
all-purpose flour
1⁄3 cup
1 teaspoon
baking powder (low sodium)
1⁄2 cup
sour cream
1⁄4 teaspoon
baking soda
4 tablespoons
unsalted butter (frozen)
eggs (large)



  • Make sure your oven rack is positioned on lower-middle rung
  • Preheat oven to 400°F
  • Mix flour, sugar, baking powder, and baking soda together in a bowl
  • Using a grater with larger holes, grate the frozen butter into the flour mixture
  • Work the butter into the mixture using your hands
  • Stir in the dried cranberries
  • Whisk sour cream and eggs together in a bowl
  • Slowly pour the egg mixture into the flour, while gently stirring with a fork
  • Work the dough with your hands until it all comes together
  • Flour clean counter space or wooden cutting board (The dough is very sticky!)
  • Pat dough into an 8” by 3/4” circle, then cut the dough like a pie, into 8 triangles
  • Line cookie sheet with parchment paper or spray with cooking spray
  • Place each triangle on the cookie sheet, 1 inch apart
  • Bake for 15-17 minutes or until golden brown
  • Best if served warm or at room temperature

Nutritional Analysis

Per serving
Calories: 271 kcal
Protein: 6 g
Carbohydrates: 42 g
Dietary Fiber: 1 g
Phosphorus: 118 mg
Potassium: 151 mg
Sodium: 66 mg