Cranberry Scones

11 25 331
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 10
Cranberry Scones
Health Highlights


1 cup All-purpose white flour
1/2 cup Buckwheat flour
1 cup Butter, unsalted (cold)
1/4 cup Cranberries, dried
8 tbsp Granulated sugar
1/4 cup Partly skimmed milk, 1% M.F. (mix with vinegar)
4 tbsp Plain yogurt, 1- 2% M.F.
1 tsp Vanilla extract, pure
1/2 tbsp Vinegar, white (mix with milk)
1/4 cup Walnuts (chopped, or pecans)
1/2 cup Wheat flour, whole wheat


Preheat oven to 375F.

Sift the dry ingredients together. Grate the cold butter into the dry ingredients and mix with flour so it resembles coarse crumbs.

Add in milk, vanilla, yogurt, walnuts/pecans, and cranberries. Knead till the mixture comes together into a dough.

Shape the dough into a rough ball and slice it into two portions. Pile these on top of each other, and slice into two again. Now, place these on top of each other, and cut into two once more. With a rolling pin, roll the dough into a rectangle shape, roughly about 2.5 cm thick and 6 cm long.

Cut into triangles, brush with egg wash, and bake for 15 minutes until golden.

Store in the freezer for as long as a week or in the fridge for about two days. Warm them for a couple of seconds in a preheated oven or a microwave before serving.


Nutrition Facts

Per Portion

Calories 331
Calories from fat 191
Calories from saturated fat 108
Total Fat 21.2 g
Saturated Fat 12.0 g
Trans Fat 1.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.2 g
Cholesterol 54 mg
Sodium 10.7 mg
Potassium 109 mg
Total Carbohydrate 32 g
Dietary Fiber 1.8 g
Sugars 13.5 g
Protein 4.1 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.1

Energy sources


Meal Type(s)