Fruity scones: a quick treat

RECIPE FINDER

November 09, 2005|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Barbara Donaldson from Dandridge, Tenn., used to have a recipe for scones that she got from the side panel of a box of cranberry-orange muffin mix made by the Duncan Hines Co. Company representatives informed her that Duncan Hines does not make the mix anymore and that the recipe is no longer available.

Fortunately, Brenda Druen from Gore, Va., had the recipe. She also discovered a cranberry-orange muffin mix made by Krusteaz that she has found to be an acceptable substitute for the Duncan Hines mix. "It isn't quite as tasty as the Duncan Hines but it is fat-free," she says. These scones are a snap to make and would be a wonderful treat on Thanksgiving or Christmas morning.

Cranberry-Orange Scones

Makes 12 to 14 scones

one 18-ounce box of cranberry-orange muffin mix (Krusteaz or another brand with canned cranberries included)

1 egg

1/2 cup sour cream

2 tablespoons water

Preheat oven to 375 degrees.

Place the dry mix in a large bowl and break up big lumps. Add egg, sour cream and water. Stir to mix batter. Batter will be thick. Rinse and drain the cranberries that come with the mix and stir into batter.

Drop by rounded spoonfuls onto a lightly greased baking sheet.

Bake for 12 to 14 minutes.

Per serving (based on 14 servings): 181 calories; 3 grams protein; 6 grams fat; 2 grams saturated fat; 28 grams carbohydrate; 1 gram fiber; 26 milligrams cholesterol; 182 milligrams sodium

Recipe Requests

Beverly Hartman of Santa Rosa, Calif., is looking for a recipe for something she believes is called a Lane Cake. The recipe was published some years ago in Southern Living magazine. It was a beautiful cake for the holidays, made with pecans and other nuts and had a special seven-minute type of frosting.

Marilyn Glessner of North Canton, Ohio, is looking for a good recipe for rice pudding that is sugar-free.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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