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Ingredients

2 cups all-purpose flour ½ cup orange-cranberry muffin mix (such as Krusteaz®) ¼ cup packed brown sugar 1 tablespoon baking powder ¼ teaspoon ground nutmeg ¼ teaspoon salt 5 tablespoons butter, chilled and diced 1 apple, diced ⅓ cup sweetened dried cranberries (such as Craisins®) ¾ cup half-and-half 1 egg 1 egg white 1 tablespoon confectioners' sugar

Nutrition Info

312.8 calories carbohydrate: 46.2 g cholesterol: 52.5 mg fat: 11.9 g fiber: 1.8 g protein: 5.7 g saturatedFat: 6.7 g servingSize: - sodium: 319.9 mg sugar: 17.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Whisk flour, muffin mix, brown sugar, baking powder, nutmeg, and salt together in a bowl. Cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs.
Combine apple and dried cranberries together in a bowl, mix into flour mixture.
Beat half-and-half and egg together in a bowl until frothy, slowly stir into flour mixture using a rubber spatula until dough forms. Knead dough 4 to 5 times. Roll dough into a rectangle onto a lightly floured work surface using your hands. Cut rectangle in half diagonally and each half into 4 triangles, making 8 triangles. Arrange triangles on the prepared baking sheet.
Whisk egg white and confectioners' sugar together in a bowl, brush over each triangle.
Bake in the preheated oven until scones are golden brown, about 20 minutes.

8 servings

This is a lighter scone version that goes well with a warm drink in the morning and is an easy recipe for kids to try.