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| Cranberry-Walnut Scones Recipe |
Category: Breads
Rating:
N/A
Servings: 1
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Ingredients
1/4 cup light brown sugar, plus
1 tablespoon for sprinkling scone top
2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon unsalted butter
1/2 cup fresh or dried cranberries
1/4 cup chopped walnuts
1 cup buttermilk
1 plus extra for brushing scone tops
Cooking 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, 1/4 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 1/2-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.
breads
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