Breakfast

Wheat Cranberry-Buttermilk Scones is for Breakfast.

Wheat Cranberry-Buttermilk Scones takes 5 minutes to prepare.

Wheat Cranberry-Buttermilk Scones takes 15 minutes to cook.

Wheat Cranberry-Buttermilk Scones makes 10 servings.

The ingredients for Wheat Cranberry-Buttermilk Scones are:

*Flour, white, 1 cup (remove)
*Whole Wheat Flour, 1 cup (remove)
Kretschmer Wheat Germ (2 Tbsp), 1 serving (remove)
Salt, .25 tsp (remove)
Baking Powder, 1.5 tsp (remove)
Baking Soda, .5 tsp (remove)
Butter, unsalted, 6 tbsp (remove)
Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (30g), 2 serving (remove)
Buttermilk, lowfat, .5 cup (remove)
Egg, fresh, 1 large (remove)
Vanilla Extract, 1.5 tsp (remove)

Here is how you make Wheat Cranberry-Buttermilk Scones:

Combine first 7 ingred. Cut in cold butter. Combine remaining liquid ingred. and add to dry, mixing just until moistened. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 15 min.Serving Size: makes 10 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user GETTINGFIT1019.

The nutritional information for Wheat Cranberry-Buttermilk Scones is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 192.3

• Total Fat: 8.0 g
• Cholesterol: 37.6 mg
• Sodium: 215.4 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 2.6 g
• Protein: 4.4 g