Mix 1 tbsp vinegar or lemon juice + fat-free milk to make 1 cup & let stand for 10 minutes = 1 cup fat-free buttermilk
TO MAKE THE SCONES
Preheat oven to 400ºF. Coat a baking sheet with non-fat cooking spray. I used the Pam Butter Flavor kind.
In a large bowl, mix the flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cranberries.
Drop 12 equal two-inch mounds of batter on prepared baking sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes.
Notes
Entire recipe makes 12 sconesServing size is 1 scone
Nutrition
Nutrition Facts
CRANBERRY SCONES RECIPE
Amount per Serving
Calories
87
% Daily Value*
Fat
4.4
g
7
%
Saturated Fat
2.6
g
16
%
Cholesterol
24
mg
8
%
Sodium
121
mg
5
%
Potassium
174
mg
5
%
Carbohydrates
10.3
g
3
%
Fiber
0.9
g
4
%
Sugar
5.4
g
6
%
Protein
2.1
g
4
%
Calcium
60
mg
6
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.