Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 1/4 cup flour, all-purpose
- 1 reserve 2 tablespoons
- 1/3 cup sugar, granulated
- 2 tsp sugar, granulated
- 2 tbsp orange peel, grated
- 2 1/4 tsp baking powder, double-acting
- 1/2 tsp baking soda
- 1/2 cup margarine, reduce-cal
- 1 cup cranberries, coarse chopped
- 1/4 cup currants
- 1/2 cup buttermilk, skim
- 1 tsp extract, vanilla
- =
Directions
Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and baking soda. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Add cranberries and currants; stir to combine. Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry). Form dough into 2 equal balls. Preheat oven to 400°F. Sprinkle clean work surface with 1 tablespoon reserved flour. On floured surface, using fingertips, work one-half of dough into 6-inch circle, about ½-inch thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each. Repeat procedure, using remaining flour and dough. Bake until lightly browned, about 10 to 15 minutes. Remove scones to wire rack and let cool. Each serving provides: 1 fat 1 bread ¼ fruit 35 optional per serving: 190 mg sodium 0 mg cholestero