Brunch

Peanut Butter Cranberry Scones is for Breakfast.

Peanut Butter Cranberry Scones takes 20 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, chunk style or creamy
1/2 cup Cranberries, dried, sweetened (Craisins)
1/2 cup Lactaid 1% Milk
1/4 cup Lactaid Sour Cream
1 Egg
1 Tbsp Lactaid 1% Milk

Here is how you make Peanut Butter Cranberry Scones:

Preheat oven to 400'F. Sift the dry ingredients into a bowl. Cut in peanut butter until well mixed. Stir in dried cranberries.In a small bowl, combine 1/2 cup milk and sour cream. stir until well mixed. Pour all at once into dry ingredients and stir gently until well blended. Overworking the dough results in VERY dense scones. (Think hockey puck!)Place dough onto a well floured surface and pat into a round. Cut into eight wedges and, with floured hands, shape each wedge into a ball and place on a greased baking sheet and flatten slightly. Whisk together the egg and 1 tablespoon of milk. Brush the scones with the egg wash. Let rest for about ten minutes.Bake for 10-15 minutes in preheated oven until the tops are light golden brown . These are great plain or with jam. No need for butter, since we used peanut butter. Serving Size: 8 scones, 1 serving eachNumber 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: 224.1

• Total Fat: 7.4 g
• Cholesterol: 27.4 mg
• Sodium: 348.8 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 2.1 g
• Protein: 6.6 g

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