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.
Image
Prep Time
15 min
Nutrition Facts
- Servings per Recipe: 18 servings, 1 serving = 1 scone
- Calories: 107
- Calories from Fat: 18
- Total Fat: 2
- Cholesterol: 13 mg
- Sodium: 119 mg
- Carbohydrate: 19 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 1 starch
- Carbohydrate Units: 1