Foto: RecipeGirl
Ingredients
- 1⅓ cups all purpose flour
- ⅔ cup whole wheat flour
- ¼ cup granulated white sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons cold butter, (cut into small pieces)
- ½ cup dried cranberries
- 2 teaspoons grated orange zest
- 1 large egg, (lightly beaten)
- ¾ cup lowfat buttermilk
- 1 teaspoon powdered sugar
Steps
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Preheat the oven to 375°F. Line a baking sheet with parchment paper.
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In a large bowl, whisk together the dry ingredients (through salt). Cut in the butter with a pastry blender until the mixture is crumbly (or use clean fingers to work it together). Add the cranberries and orange zest and stir with a fork. Add the egg and buttermilk and stir with a fork until the dry ingredients are just moistened.
-
Gather the dough into a ball and place on the baking sheet. Pat into a 7-inch circle. Cut into 8 wedges with a knife dipped in flour. Do not separate the wedges.
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Bake until golden brown, about 20 minutes. Transfer to a baking rack to let cool. Sprinkle with powdered sugar while still warm. Cut through the wedges with a serrated knife and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 1.333 cups | - | - |
| whole wheat flour | 0.667 cup | - | - |
| granulated white sugar | 0.25 cup | - | - |
| baking powder | 2.5 teaspoons | Rp 8.000/100g | Rp 20.000 |
| baking soda | 0.25 teaspoon | Rp 8.000/100g | Rp 100 |
| salt | 0.25 teaspoon | - | - |
| cold butter | 3 tablespoons | - | - |
| dried cranberries | 0.5 cup | - | - |
| grated orange zest | 2 teaspoons | - | - |
| egg | 1 large | - | - |
| lowfat buttermilk | 0.75 cup | - | - |
| powdered sugar | 1 teaspoon | Rp 8.000/100g | Rp 400 |
*Estimated market prices, may vary by region
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