Wild Rice Cranberry-Orange Scone
Wild Rice Cranberry-Orange Scone
A northwoods version of the popular Scottish biscuit. Rich, tender and nutty, with wild rice flour, dried cranberries and orange zest. Makes 8 big wedges.
Easy to make: Simply cut 6 Tablespoons of butter or margarine into the package ingredients. Mix 1 egg with enough milk to measure 2/3 cup and stir into mix until just combined. Form into a ball and knead gently 10 to 12 strokes. Press into a 1/2-inch thick circle on an uncreased baking sheet. Cut into wedges. Bake in a preheated 400 degree F. oven until golden brown, 15 to 20 minutes. Serve warm or cold.
Nutrition Facts
Serving size 1/3 cup of dried mix, servings per container 8, calories 184, total fat 0g, sodium 207mg, total carbohydrates 34g, dietary fiber 2g, protein 2g, sugars 4g. Based on a 2,000 calorie diet. Contains WHEAT.
Ingredients
Unbleached wheat flour, wild rice flour, sugar, cranberries, aluminum-free baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, mono calcium phosphate), salt.