Cranberry-walnut scones

Yield: 1 Servings

Measure Ingredient
¼ cup Light brown sugar, plus
1 tablespoon For sprinkling scone top
2 teaspoons Baking powder
½ teaspoon Salt
2 tablespoons Unsalted butter
½ cup Fresh or dried cranberries
¼ cup Chopped walnuts
1 cup Buttermilk
\N \N Plus extra for brushing scone tops

Preheat oven to 425 degrees. Lightly oil a baking sheet or coat it with non-stick cooking spray. In a large bowl, stir flour, ¼ cup brown sugar, baking powder and salt. With a pastry blender or your fingertips, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; dough will be sticky. Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8-inch round, about ½-inch thick. Cut each round into 8 wedges. Place scones on prepared baking sheet. Brush tops with buttermilk and sprinkle with remaining 1 tablespoon brown sugar. Bake 14 to 18 minutes, or until golden brown. Serve warm. Makes 16.

NOTES : Per serving: 115 calories, 3g protein, 3g fat, 21g carbohydrate, 140 mg sodium, 4mg cholesterol. Posted to Digest bread-bakers.v096.n067 Recipe by: :

From: Sally Eisenberg <sparky@...> Date: Mon, 16 Dec 1996 19:48:55

Similar recipes