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.
Ingredients
Serving size: 1 scone
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Servings:
Ingredients
3⁄4 cups
cranberries (dried) 1 teaspoon
almond extract 2 cups
all-purpose flour 1⁄3 cup
sugar 1 teaspoon
baking powder (low sodium) 1⁄2 cup
sour cream 1⁄4 teaspoon
baking soda 4 tablespoons
unsalted butter (frozen) 2
eggs (large)Directions
Instructions
- 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
