Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup of dried cranberries
- 1 oz. Chamborg liqueur
- 1/2 cup half & half
- 6 tablespoons butter at room temperature
- 1/4 cup maple sugar plus 3 Tablespoons
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 tsp. kosher salt
- 2 eggs (graded large)
Directions
Re-hydrate dried cranberries with Chamborg Liqueur - set aside.
Separate the white from one egg - set aside. This will be used to glaze scones before baking.
Mix butter, sugar, salt, baking powder and butter.
Add milk to mixture - mix well.
Add eggs to mixture
knead with lightly floured hands.
Add cranberries with liquor to mixture.
Turn out on lightly floured board.
Knead firmly, roll into a ball. Press mixture onto a flat round disk on a round pizza pan.
Cut with chef's knife into eight pie wedges, but leaving the circle intact.
Slightly beat the remaining egg white, then brush over the top and sides of the scone. #Sprinkle on remaining Maple Sugar.
Bake 425 degrees F for 20 - 25 minutes. Cool until warm, serve with honey.
MAKES 8 wedges.