LowProRecipes.com

Cranberry and white chocolate scone

Yield

Number of servings: 12
Serving size: 1 scone

Ingredients

  • 260 g Wel-Plan baking mix from Nutricia (1123)
  • 2 ½ tsp (12.5 ml) baking powder
  • ½ tsp salt
  • 6 Tbsp (90 ml) cold butter
  • ½ cup (125 ml) cold original rice milk
  • ¼ cup (60 ml) whipping cream (35%)
  • 60 g (1 square) white chocolate Plymouth Pantry (0918)
  • ¼ cup (60 ml) dried cranberries

Preparation

  • Preheat oven to 450 F.
  • In the food processor, place the baking mix, baking powder and salt. Pulse to mix. Add the butter and pulse a few times to get pieces of butter the size of a pea.
  • Pour into a large bowl. Add the chocolate and cranberries and mix. Add the rice drink and cream. Mix well.
  • On a starched work surface, roll the scone mix. Roll the dough to about 1.5 cm thick. Cut with a round cookie cutter. Make sure to get 12 scones.
  • Place on a baking sheet lined with parchment paper.
  • Cook for 20 minutes.

Inspired by a recipe from The Cook for love

Nutritional facts

  • Energy
    178 kcal
  • Protein
    0.2 g
  • PHE
    11 mg
  • TYR
    11 mg
  • LEU
    22 mg
  • VAL
    14 mg
  • ILE
    12 mg
  • MET
    4 mg
  • LYS
    16 mg
  • Energy
    2138 kcal
  • Protein
    3 g
  • PHE
    135 mg
  • TYR
    129 mg
  • LEU
    259 mg
  • VAL
    171 mg
  • ILE
    147 mg
  • MET
    52 mg
  • LYS
    192 mg
© Genevieve Lafrance 2020