Cranberry-walnut scones
1 Servings
Ingredients
| Quantity | 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 |
| Plus extra for brushing scone tops | ||
Directions
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