Cranberry Scones, Reduced Fat

Scones are not good for you. They are cake for breakfast. I do not have them every day. But I love me some cake for breakfast, and dried berries have antioxidants, damn it. Plus, I make 8 at a crack and freeze ’em. I take spares out of the freezer in the morning, pop ’em in the toaster oven while I do my eggs, and they come right back to life and are fully of toasty buttery crunchy soft sugary goodness, and that makes me happy, and happiness is good. I have pared down a recipe so that it is not so horrifically fattening, though still full of sugar, and now, I share that recipe with you.

Servings 8 

4 tablespoons butter -$0.40
1 1/2 cups flour $0.38
1/2 cup sugar $0.13
1 1/2 tsp baking powder $0.05
dash o’ salt $0.01
1/2 cup dried cranberries $1.37
1/4 cup buttermilk (cream works too) $0.14

Total for recipe – $2.48 or $0.31 per serving
Calories: 210 Fat: 6.23 Protein: 2.75 

Preheat oven to 375
Cut 6 tablespoons of butter into pea sized squares.
Put them in the freezer while you sift together all the dry ingredients. If you’re really dedicated to super flakiness, sift dry ingredients into a stainless steel bowl and throw that in the fridge for 10 minutes.
Crumble in the butter until the mixture resembles a coarse meal. Don’t bother with a pastry cutter. Your mitts are a much better tool, and you shouldn’t be working it long enough for the butter to melt. Try to have different sizes of butter bits in there. Helps the flakiness.
Add the cranberries.
Then put in the cream and knead until it just comes together. Resist the urge to over knead. Resist it. Are you resisting? Ok, good, then shape it into a flat disk, bout’ an 1/2″ to an 1″ in thickness.
Cut into wedges.
Bake on a parchment lined sheet for 17-20 minutes, rotating once.
Let them set. Really. I know, they smell delicious. Remember that resisting thing we learned with the kneading? They need to set. Give ’em 10 minutes to forget that you’re stalking them, then pounce! 


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