Healthified Cranberry-Buttermilk Scones

42% less sat fat • 75% less cholesterol than the original recipe. Busy morning? Grab a scone, a carton of yogurt, and a piece of fruit and head out the door. Breakfast is served!

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( 11 Ratings)

11 Ratings

5 Stars

4 Stars 27%

3 Stars 45%

2 Stars 18%

1 Stars

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The Quick Take & Nutrition Info

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The Quick Take: Healthified

Calories Reduced By 40
Fat Reduced By 4g
Dietary Fiber Added 1g

See What Makes It Healthified »

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 scone

Calories: 180
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 170mg; 170%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 2g 2% Sugars 9g 9% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 35 min
Servings 12

Ingredients

1 1/2: cups Gold Medal® all-purpose flour

1/2: cup Gold Medal® whole wheat flour

3: tablespoons sugar

1 1/2: teaspoons baking powder

1: teaspoon ground ginger or cinnamon

1/4: teaspoon baking soda

1/4: teaspoon salt

1/3: cup butter

1/2: cup refrigerated or frozen egg product, thawed

1/3: cup buttermilk or sour milk*

3/4: cup dried cranberries or dried currants

: Buttermilk or milk

3: tablespoons rolled oats

Directions

1 Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
2 In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
3 Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
4 Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
5 *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before	After
2 cups all-purpose flour	1 1/2 cups Gold Medal® all-purpose flour
1/3 cup sugar	1/2 cup Gold Medal® whole wheat flour
1/2 teaspoon salt	3 tablespoons sugar
1/2 cup butter	1/4 teaspoon salt
2 eggs, lightly beaten	1/3 cup butter
1/3 cup half-and-half	1/2 cup refrigerated or frozen egg product, thawed
	1/3 cup buttermilk or sour milk*

Nutritional Highlights

Calories		220 (before) 180 (after)
Cholesterol		60 mg (before) 15 mg (after)
Dietary Fiber		1 g (before) 2 g (after)
Fat		1 1/2 (before) 1 (after)
Saturated Fat		6 g (before) 3 1/2 g (after)
Sodium		220 mg (before) 170 mg (after)
Total Fat		10 g (before) 6 g (after)

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We calculated the nutrition of this recipe at the time it was created on 07/19/2012. NOTE: We do not include optional ingredients in our calculations.