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Orange-Cranberry Scones Recipe

Orange-Cranberry Scones

Delicate, flaky scones made with cranberries, orange peel and Egg Beaters.

Prep Time
Total Time
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  • PAM® Baking Spray
  • 2 cups Ultragrain® All Purpose Flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold Fleischmann's® Original-stick, cubed
  • 2/3 cup fat free half-and-half
  • 1/3 cup Egg Beaters® Original
  • 1/2 cup dried cranberries
  • 2 tablespoons Egg Beaters® Original

Nutrition Information

Total Fat
Serving Size: 8 servings (1 scone each)
View Complete Nutrition Information >


  1. Preheat oven to 425°F. Spray baking sheet with baking spray; set aside.
  2. Combine flour, sugar, baking powder, orange peel and salt in medium bowl. Cut in Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs.
  3. Add half-and-half, Egg Beaters and cranberries to flour mixture; stir just until moistened. Turn dough onto lightly floured surface; pat to an 8-inch circle. Cut into 8 wedges; place on baking sheet. Lightly brush with 2 tablespoons Egg Beaters.
  4. Bake 12 to 15 minutes or until puffed and lightly browned. Serve warm.

Cook's Tip

For extra sweetness, sprinkle raw sugar on top of scones after brushing with Egg Beaters before baking.
Nutrition Information close
Amount per Serving
Calories 229  
  % Daily Value*
Total fat 8 g 12%
Saturated fat 2 g 8%
Cholesterol 0 MG 0%
Sodium 371 MG 15%
Carbohydrate 34 g 11%
Dietary fiber 2 g 10%
Sugars 10 g
Protein 6 g
Vitamin A   11%
Vitamin C   1%
Calcium   10%
Iron   6%
* Percent Daily Values are based on a 2,000 calorie diet.
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