BREAKFAST CRANBERRY SCONES

Breakfast Cranberry Scones image

Cornmeal adds a slight crunch to these breakfast or brunch treats. Kathy Zielicke of Moore Haven, Florida writes, "These scones are nice with a cup of hot tea or coffee. For a change of pace, try them with the dried berries of your choice. They're sure to brighten your day."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3/4 cup dried cranberries
1/3 cup cornmeal
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
2 teaspoons grated orange zest
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites, lightly beaten
2/3 cup buttermilk
1/4 cup canola oil

Steps:

In a large bowl, combine the flour, cranberries, cornmeal, 1/4 cup sugar, baking powder, orange zest, baking soda, salt and nutmeg. In another bowl, combine the egg whites, buttermilk and oil. Add to dry ingredients and stir until a soft dough forms. , Turn onto a floured surface; gently knead 6-8 times. Pat dough into an 8-1/2-in. circle. Place on a baking sheet coated with cooking spray. Cut into 12 wedges; do not separate. Sprinkle with remaining sugar. , Bake at 400° for 15-17 minutes or until golden brown. Remove to a wire rack. Serve warm.

Nutrition Facts : Calories 183 calories, Fat 5g fat (0 saturated fat), Cholesterol 216mg sodium, Sodium 30g carbohydrate (11g sugars, Carbohydrate 1g fiber), Fiber 4g protein.