Recipe - Cranberry-Walnut Scones

One fourth cup Light brown sugar, plus
1 tablespoon For sprinkling scone top
2 teaspoon Baking powder
One half teaspoon Salt
2 tablespoon Unsalted butter
One half cup Fresh or dried cranberries
One fourth cup Chopped walnuts
1 cup Buttermilk
Plus extra for brushing
scone tops

Preheat oven to 425 degrees. Lightly oil a baking sheet or coat it with
nonstick cooking spray. In a large bowl, stir flour, One fourth 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 8inch
round, about 1/2inch 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 breadbakers.v096.n067

Recipe by: :

From: Sally Eisenberg sparky@netgate.net

Date: Mon, 16 Dec 1996 19:48:55