Cranberry orange scones

Most scones are made with loads of butter and heavy cream. This recipe skips the cream, cuts way back on the butter, and uses low-fat buttermilk and an egg for richness and flavour without all the fat and calories.

Dried cranberries and orange zest add tart, citrusy aroma and flavour to these delicious treats. For breakfast or afternoon break, these scones take just 15 minutes preparation time and 15 minutes cooking time. This recipe makes 12 scones.

• 500 g (2 c) all-purpose flour
• 50 g + 10 g (1/4 c + 2 tsp) sugar
• 15 g (1 tbsp) baking powder
• 1 g (1/4 tsp) salt
• 30 g (2 tbsp) cold butter
• 150 g (2/3 c) dried cranberries
• 10 g (2 tsp) grated orange zest
• 175 mL + 15 ml (3/4 c+ 1 tbsp) low-fat buttermilk
• 1 egg 0.5 g (1/8 tsp) grated nutmeg

1. Preheat the oven to 200°C (400°F.)
2. Coat a baking sheet with cooking spray.
3. In a medium bowl, combine the flour, 50 grams (1/4 cup) of the sugar, the baking powder and salt.
4. Using a pastry blender or fork, cut the butter into the flour mixture until the largest pieces of flour are the size of peas.
5. Stir in the cranberries and orange zest.
6. In a small bowl, whisk together 175 mL (3/4 cup) of the buttermilk and the egg. Add to the flour mixture and stir just until the dough comes together.
7. Scrape dough onto a lightly floured surface and gently pat the dough into a 25-centimetre (10-inch) circle about two-centimetres (3/4-inch) thick.
8. Cut into 12 wedges, cutting straight down and up. Transfer the wedges to the prepared baking sheet.
9. In a cup, stir together the remaining 10 grams (two teaspoons) of sugar and the nutmeg.
10. Brush the tops of the scones with the remaining 15 mL (one tablespoon) of buttermilk and sprinkle with the sugar mixture.
11. Bake until the tops are lightly browned, about 15 minutes.

Nutritional information per scone: 152 Calories, 3 g Fat (1 Saturated Fat), 28 g Carbs, 3 g Protein, 1 g Fibre, 21 mg Chol, 224 mg Sodium, 48 mg Calcium

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