March 2015: Healthy Recipe of the Month – Cranberry Buttermilk Scones

Ingredients

1 1/2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons chilled unsalted butter, cut into small pieces

1/3 cup low-fat buttermilk, well-shaken

1 large egg, lightly beaten

1/2 teaspoon pure vanilla extract

1 cup fresh or frozen cranberries, thawed

1 egg white, lightly beaten

1 1/2 teaspoons coarse sugar

Preparation

Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.

Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.

On lightly floured surface, knead dough with floured hands 5 or 6 times; pat into 7-inch round. Cut into 6 wedges; transfer wedges to parchment-lined baking sheet.

Brush tops with egg white, and sprinkle with coarse sugar. Bake 15 minutes or until golden. Let cool on wire rack 10 minutes before serving.