Cranberries Scones

Name: Cranberries Scones
Total time: 35 min
Yield: 8
Cuisine: European, British, English
Ingredients: 225 grams Pastry flour (and some for the work surface); 1 teaspoon Baking powder; 1 teaspoon Sugar (10 grams); 0.5 teaspoon Salt; 50 grams Cultured butter (room temperature); 150 grams Yogurt (low-fat); 40 grams dried cranberries; 1 Egg

Average: 0 (0 votes)

(0 votes)

Rate recipe

Cranberries Scones - Crisp and fruity: To start the day!

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 35 min.

Ready in

Calories:

173

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	173 kcal	(8 %)
Protein	4 g	(4 %)
Fat	6 g	(5 %)
Carbohydrates	26 g	(17 %)
Sugar added	1 g	(4 %)
Roughage	1 g	(3 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	0.4 mg	(3 %)
Vitamin B₁	0 mg	(0 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	1 mg	(8 %)
Vitamin B₆	0 mg	(0 %)
Folate	9 μg	(3 %)
Pantothenic acid	0.2 mg	(3 %)
Biotin	2.5 μg	(6 %)
Vitamin B₁₂	0.1 μg	(3 %)
Vitamin C	0 mg	(0 %)
Potassium	95 mg	(2 %)
Calcium	34 mg	(3 %)
Magnesium	7 mg	(2 %)
Iron	0.4 mg	(3 %)
Iodine	4 μg	(2 %)
Zinc	0.3 mg	(4 %)
Saturated fatty acids	3.1 g
Uric acid	11 mg
Cholesterol	43 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

pieces

225 grams

Pastry flour (and some for the work surface)

1 teaspoon

Baking powder

1 teaspoon

Sugar (10 grams)

½ teaspoon

Salt

50 grams

Cultured butter (room temperature)

150 grams

Yogurt (low-fat)

40 grams

dried cranberries

Egg

print shopping list

Preparation steps

Knead the flour with the baking powder, sugar, salt, butter and yogurt. Add the cranberries.

On a floured work surface, roll the dough out about 2 cm (approximately 3/4 inch) thick. Cut out circles about 5 cm in diameter (approximately 2 inches).

Place the scones on a baking sheet lined with parchment paper. Separate the eggs (discard the whites or use elsewhere). Combine the egg yolk with 1 tablespoon of water and brush onto the scones.

Bake in a preheated oven at 225°C (approximately 440°F) (fan 200°C (approximately 400°F); gas mark 3-4) for about 15 minutes until golden brown.