Servings: 8

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Dried Cranberry Nut Scones


2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1/2 cup Frieda’s Dried Cranberries, Dried Blueberries, Dried Bing Cherries, or chopped Dried Mango, or Dried Jackfruit
1 extra large egg
1/2 cup milk


Preheat oven to 425°F. In a large bowl stir together the flour, 2 tablespoons of the sugar, baking powder and salt. With a pastry blender or two knives used in criss-cross fashion, cut in the butter until it resembles small peas. Stir in Soy Nuts and cranberries. Whisk together egg and milk; reserve 1 tablespoon of the mixture. Add remaining mixture to flour mixture, stir quickly just until the dough holds together. Turn out onto a lightly floured surface; knead dough gently 10 to 12 times. Pat into an 8-inch circle about 1/2-inch thick; place on a greased baking sheet. Score into 8 wedges. Brush top with reserved milk-egg mixture; sprinkle with remaining 1 tablespoon sugar. Bake for about 18 – 22 minutes or until golden brown. Cut into wedges; serve warm.

Analyzed with dried cherries to serve 8. Calories 320, Total Fat 15g, Saturated Fat 8g, Trans Fat 0g, Cholesterol 60mg, Sodium 220mg, Total Carbohydrate 40g, Dietary Fiber 2g, Sugars 11g, Protein 7g, Vitamin A 15%, Calcium 10%, Iron 10%.