Side Pannel
Cranberry-Walnut Scones
Ingredients List
- 1/4 c Light brown sugar, plus
- 1 tb For sprinkling scone top
- 2 ts Baking powder
- 1/2 ts Salt
- 2 tb Unsalted butter
- 1/2 c Fresh or dried cranberries
- 1/4 c Chopped walnuts
- 1 c 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, 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.
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.
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