Ingredients:
2 cups flour
1 teaspoon orange peel
½ cup Splenda
3 tablespoons margarine
2 teaspoons baking powder
1 cup fat-free sour cream
½ teaspoon salt
1 cup dried cranberries
1 egg
Directions:
- Preheat oven to 375ºF.
- Combine flour, Splenda, baking powder, salt and orange peel. Cut margarine into mixture.
- Beat egg; add to flour mixture.
- Stir in sour cream until blended. Stir in cranberries.
- Drop rounded tablespoons onto non-stick cookie sheet. With a floured cup or glass, press mixture to flatten slightly. Bake 14-18 minutes until slightly browned.
Total time:
30 min
Preparation time:
15 min
Servings per Recipe: 18 servings, 1 serving = 1 scone
Amount Per Serving
Calories 107
Calories from Fat 18
Total Fat 2 g
Cholesterol
13 mg
Sodium 119 mg
Carbohydrate
19 g
Dietary Fiber 1 g
Protein 2 g
Exchange 1 starch
Carbohydrate Units 1
