Posted by: Schmitty 09-17-99 8:13 AM
Cranberry Walnut Scones
2 cups All purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon fresh grated nutmeg or cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup sweetened dried cranberries
1/2 cup chopped walnuts
3/4 cup buttermilk
1 egg separated
2 teaspoons sugar
Heat oven to 375 degrees and lightly grease cookie sheet or line with parchment paper.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, nutmeg or cinnamon, baking soda and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add cranberries and walnuts and mix well.
In small bowl, combine buttermilk and egg yolk; blend well; add to flour mixture. Stir just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead lightly 12 times. Divide dough in half.
Place on greased cookie sheet. Pat each into a 6-inch circle. Cut into 6 wedges but do not separate.
In small bowl, beat egg white slightly; brush over top of scones and sprinkle with 2 teaspoons sugar.
Bake at 375 degrees for 15 to 20 minutes or until golden brown. Cool 10 minutes; serve warm.
Tip: To substitute buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.
Makes 12 scones.
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