| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | :, Breads | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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