Cranberry Scones

Nutrition Information
Phe (mg):6

Serving Size: One scone (recipe makes 12 total)
Calories (kcal): 154.9
Protein (g): 0.2
Exchanges: 0.4
Fat (g): 6

Ingredients

• 240 g flour (or lo-pro baking mix)
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp cold butter
• 125 ml rice milk
• cup dried cranberries

Instructions

1. Preheat oven to 220°C.
2. Mix together the flour/lo pro baking mix, sugar, baking powder, salt, and dried cranberries.
3. Cut in the cold butter. Stop when you have pea-sized bits.
4. Add the rice milk. Mix this with the dry ingredients just to incorporate, and knead about 10 times or less. Add dried cranberries. Do not overwork.
5. Divide the dough in half. Form each half into a flattened circle, and cut the circle into 6 wedges.
6. Bake on a parchment-lined baking sheet until golden brown—about 14 minutes.

Note: For cheddar scones, omit the cranberries and use 55 g lo-pro cheddar cheese.