Alyce Ann's Scones Makes 10 scones
Prep Time 10 min
Cook Time 17 min

Nutritional Information

Serving Size 1 scone
Amount Per Serving
Calories 180
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 230 mg
Total Carbs 29 g
Dietary Fiber 1 g
Sugars 9 g
Protein 4 g
Vitamin A 8 %
Vitamin C 0 %
Calcium 8 %
Iron 8 %

Alyce Ann's Scones


  • 2 cups all-purpose flour
  • 3 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/2 cup dried cranberries
  • 1/2 cup milk
  • 1 egg, slightly beaten


  1. Preheat oven to 400°. Spray baking sheet with no-stick cooking spray. Combine, flour, sugar, baking powder and salt in medium bowl. Cut in I Can't Believe It's Not Butter!® Spread with pastry blender or two knives until mixture is size of very coarse crumbs. Stir in cranberries. Stir in milk with fork until mixture just holds together.
  2. Gently knead dough on lightly floured surface with floured hands and shape into 8- or 9-inch circle, about 3/4 inch thick. Cut dough with floured knife in half crosswise, then cut each half into 4 or 5 wedges. Arrange wedges on prepared baking sheet. Brush tops with egg and, if desired, sprinkle with sugar.
  3. Bake 17 minutes or until golden. Cool 2 minutes on wire rack. Serve warm.
  • *SUGGESTIONS: Substitute chopped fresh fruit (peaches, blueberries, apricots) and finely chopped orange or lemon peel; or mini chocolate chips. Add 1-1/2 Tbsp. finely chopped candied ginger in place of dried or fresh fruit.

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