Directions:
- Combine the dry ingredients.
- Cut in butter till fine crumb consistency
- Stir in the cranberries and enough buttermilk with a fork to make a moist dough ( not wet ) that sticks together
- Knead with floured hands briefly
- Form into a large ball and pat onto baking sheet into a 1/2 inch thick circle or so.
- Cut wedges with sharp knife
- Bake 400F , about 20 + minutes or until puffed , browned and tested done.
- Cool scones on baking sheet on cooling rack.
- When cold ,again cut through to separate scones.
- Serve warm
- Freezes and reheats well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.93 Kcal (1607 kJ) | ||
| Calories from fat | 165.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.36g | 28% | |
|---|---|---|---|
| Cholesterol | 32.19mg | 11% | |
| Sodium | 780.05mg | 33% | |
| Potassium | 202.36mg | 4% | |
| Total Carbs | 51.31g | 17% | |
| Sugars | 17.7g | 71% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 11% | |
| Calcium | 161mg | 16% | |
| Amount Per 100 g | |||
| Calories | 346.28 Kcal (1450 kJ) | ||
| Calories from fat | 149.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.56g | 28% | |
|---|---|---|---|
| Cholesterol | 29.03mg | 11% | |
| Sodium | 703.56mg | 33% | |
| Potassium | 182.52mg | 4% | |
| Total Carbs | 46.28g | 17% | |
| Sugars | 15.96g | 71% | |
| Dietary Fiber | 3.13g | 14% | |
| Protein | 4.1g | 9% | |
| Vitamin C | 10mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 145.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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