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Cranberry-Orange Scones

  • Prep 20 min
  • Total 40 min
  • Ingredients 13
  • Servings 12

Ingredients

Scones

2
cups Total® Cranberry Crunch or Basic 4™ cereal
1
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
2
teaspoons baking powder
1
teaspoon grated orange peel
1/4
teaspoon salt
1/4
cup firm butter or margarine
1/2
cup sweetened dried cranberries
1
egg, slightly beaten, or 1/4 cup fat-free egg product
1/4
cup orange low-fat yogurt

Glaze

1/2
cup powdered sugar
1/4
teaspoon grated orange peel
2
to 3 teaspoons orange juice
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone
Calories
170
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
210mg
9%
Potassium
60mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
5%
Sugars
16g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 400°F. Place cereal in resealable food-storage plastic bag or between sheets of waxed paper; slightly crush with rolling pin; set aside.
  • 2 In medium bowl, mix flour, brown sugar, baking powder, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture looks like coarse crumbs. Stir in cereal, cranberries, egg and yogurt until soft dough forms.
  • 3 On lightly floured surface, gently roll dough in flour to coat; shape into ball. With floured hands, pat dough into 8-inch circle; place on ungreased cookie sheet. Cut circle into 12 wedges with sharp knife dipped in flour; do not separate.
  • 4 Bake 10 to 12 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack. Cool 5 minutes; cut wedges to separate.
  • 5 In small bowl, mix glaze ingredients until blended; drizzle over scones. After glaze is set, store tightly covered.

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