In keeping with my Scottish roots and my love of scones, I threw together another tasty (and a little bit healthier!) scone recipe. I made a smaller batch, as this one started out as a tester recipe, and decided to use egg whites instead of the whole egg. I find that this made them a lot lighter than scone recipes with the whole egg being used. Here’s my version of a lemon cranberry spice scone. Enjoy! 🙂
This recipe makes 8 small sized scones.
LEMON CRANBERRY SPICE SCONES
- 2/3 cup whole wheat flour
- 1/2 cup oats
- 25 ml brown sugar
- 1/2 tsp baking powder
- 1/2 dash (0.5 ml) each baking soda and salt
- 31 ml light, reduced salt butter
- 2 egg whites
- 1/2 tsp vanilla extract
- 1 dash maple extract
- 1/4 cup buttermilk (or 1/4 cup skim milk minus 2 tsp, plus 2 tsp of lemon juice added into the milk)
- 1/4 cup dried cranberries
- Grated zest of one lemon
- 1/4 cup crushed almond slices
- 1/4 cup shredded coconut
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp cocoa powder
- Optional: dash of vanilla sugar
- 30ml milk
- 1 tsp brown sugar
- 1 eggwhite
- Dash cinnamon
- Mix glaze ingredients together in a small bowl until blended, and set aside.
- Mix scone ingredients together in a bowl until blended well, and dough forms.
- Knead on floured surface with floured hands. Add more flour to dough if too sticky.
- Pat into circle about 1 inch thick. Cut in half, then quarters, then eighths, and arrange on a prepared baking sheet. Brush tops with glaze, and lightly sprinkle each scone with some cinnamon.
- Bake at 400 degrees F, for 18-20 minutes.