Cranberries Scones
Cranberries Scones - Crisp and fruity: To start the day!
| Fat | 6 g | |
| Saturated Fat Acids | 3.1 g | |
| Protein | 4 g | |
| Roughage | 1 g | |
| Sugar added | 1 g | |
| Calorie | 173 |
| Carbohydrates/g | 26 |
| Bread exchange unit | 2 |
| Cholesterol/mg | 43 |
| Uric acid/mg | 11 |
| Vitamin A/mg | 0.1 |
| Vitamin D/μg | 0.2 |
| Vitamin E/mg | 0.4 |
| Vitamin B₁/mg | 0 |
| Vitamin B₂/mg | 0.1 |
| Niacin/mg | 1 |
| Vitamin B₆/mg | 0 |
| Folate/μg | 9 |
| Pantothenic acid/mg | 0.2 |
| Biotin/μg | 2.5 |
| Vitamin B₁₂/μg | 0.1 |
| Vitamin C/mg | 0 |
| Potassium/mg | 95 |
| Calcium/mg | 34 |
| Magnesium/mg | 7 |
| Iron/mg | 0.4 |
| Iodine/μg | 4 |
| Zinc/mg | 0.3 |
Ingredients
for 8 pieces- 225 grams
Pastry flour (and some for the work surface)
- 1 teaspoon
- 1 teaspoon
Sugar (10 grams)
- ½ teaspoon
- 50 grams
Cultured butter (room temperature)
- 150 grams
- 40 grams
dried cranberries
- 1
Preparation
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.
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