Breakfast

Peanut Butter Cranberry Scones is for Breakfast, Snack.

Peanut Butter Cranberry Scones takes 10 minutes to prepare.

Peanut Butter Cranberry Scones takes 15 minutes to cook.

Peanut Butter Cranberry Scones makes 8 servings.

The ingredients for Peanut Butter Cranberry Scones are:

1 3/4 cup all purpose flour
4 tsp Baking Powder
1/4 cup Granulated Sugar
1/8 tsp Salt
5 tbsp Peanut Butter, smooth or chunky ( 80 grams)
1/2 cup Cranberries, dried, sweetened (Craisins)
1/2 cup Lactaid 1% Milk
1/4 cup Sour Cream, reduced fat
1/2 large Egg, fresh, whole, raw (beat whole egg w/ 1 Tbsp milk, you will only use about half of the mixture)
1 Tbsp Lactaid 1% Milk

Here is how you make Peanut Butter Cranberry Scones:

1. Preheat oven to 400'F. 2. SIFT flour, baking powder, sugar and salt into a large bowl. Cut in Peanut butter using a pastry blender, until it is in pea-sized lumps. Stir in Craisins.3. Mix together milk and sour cream. Pour all at once into the dry ingredients and stir GENTLY until well blended. Overworking the dough results in hockey puck scones! 4. With floured hands, pat dough into a round and cut into 8 wedges. Roll each wedge into a round and place onto a greased or parchment paper-lined baking sheet. 5. Wisk together egg and 1 Tbsp. milk. Brush the tops of the scones with the egg wash. Let them rise for about 10 minutes.6. Bake for 10-15 minutes in preheated oven until tops are LIGHT golden brown. Serving Size: 1 sconeNumber of Servings: 8Recipe submitted by SparkPeople user DEANA1003.

The nutritional information for Peanut Butter Cranberry Scones is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.5

• Total Fat: 6.5 g
• Cholesterol: 15.6 mg
• Sodium: 345.3 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 2.1 g
• Protein: 6.2 g

The dietary needs meet for Peanut Butter Cranberry Scones is Lactose Free