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| Difficulty: | easy |
| Preparation: | 20 min |
| Ready in: | 35 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 173 | 9% |
| Protein | 4 g | 8% |
| Fat | 6 g | 8% |
| Added Sugar | 1 g | 1% |
| Carbohydrates | 26 g | 10% |
| Roughage | 1 g | - |
| Saturates | 3 g | - |
Recipe Development: EAT SMARTER
Ingredients
For pieces
| 225 grams | Pastry flour and some for the work surface |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Sugar 10 grams |
| ½ teaspoons | Salt |
| 50 grams | Cultured butter room temperature |
| 150 grams | Yogurt (low-fat) |
| 40 grams | dried cranberries |
| 1 | Egg |
Directions
1 Knead the flour with the baking powder, sugar, salt, butter and yogurt. Add the cranberries.
2 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).
3 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.
4 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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