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Cranberry Whole-wheat Scones with Orange Butter

Recipe Card
Recipe Card
Recipe courtesy of the North Dakota Wheat Commission




In a medium bowl, combine flour, baking powder, sugar and salt. With a pastry blender or knives, cut in butter until the mixture is crumbly. Stir in cranberries and egg. Gradually add milk until a thick dough is formed. More or less milk may be needed. Turn mixture out onto a lightly greased baking sheet. Pat into a 8 1/2-inch-diameter circle. Cut into 16 wedges. Brush with milk. Bake in a preheated 450 oven 10 to 12 minutes. Cool slightly, cut wedges apart if needed and transfer to cooling rack. Serve with orange butter or butter and jelly. 

Orange Butter

Combine all ingredients and serve with scones.

Makes 16 servings.

Per Serving: about 60 calories, 6 grams (g) of fat, 1 g carbohydrate, 0 g fiber, 0 g protein and 0 mg sodium

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