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.
Posted to Digest bread-bakers.v096.n067
Recipe by: :
From: Sally Eisenberg <sparky@netgate.net>
Date: Mon, 16 Dec 1996 19:48:55
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