Fresh Cranberry Scones
The high proportion of antioxidant plant substances from cranberries protects the body from free radicals and helps prevent premature aging of cells.
Instead of cranberries, you can also use other dried fruits such as raisins, chopped dates or apricots.
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 150 mg | (4 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- ½ Vanilla bean
- 3 Tbsps butter (cold)
- 4 Tbsps honey
- 1 lemon
- 1 pinch salt
- 1 pinch cinnamon
- 8 ½ ozs Spelt flour
- 1 tsp Baking powder
- 5 Tbsps Soy milk (or oat drink )
- 3 Tbsps Fresh Cranberry (or dried sweetened with juice)
- 2 Tbsps roughly chopped almonds
- 1 Tbsp slivered almonds
Preparation steps
Halve the vanilla pod lengthwise and scrape out the pulp with a knife. Mix butter with honey, vanilla pulp, lemon peel, salt, cinnamon, 8 oz flour and baking powder. Add the milk little by little and work into a smooth dough. Knead in cranberries and chopped almonds.
Roll out the dough on a floured working surface to a thickness of approx. 1-inch. Cut out with cookie cutters or a glass with about 3" diameter. Place dough circles on a baking tray lined with baking paper, spread with a little plant milk and sprinkle with almond flakes. Bake scones in a preheated oven at 400°F for 15 minutes until golden brown.