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Recipe
Cranberry Walnut Scones Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 607g | |
| Calories 1375 | |
| Calories from Fat 314 | 23% |
| Total Fat 36.29g | 45% |
| Saturated Fat 17.15g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 1433mg | 60% |
| Potassium 767mg | 22% |
| Total Carbs 224.39g | 60% |
| Dietary Fiber 10.1g | 34% |
| Sugars 28.29g | 19% |
| Protein 36.41g | 58% |
Ingredients Convert Measures
- 2 c. all-purpose flour
- 1/4 c. light brown sugar plus
- 1 Tbsp. brown sugar for sprinkling scone
- 2 tsp baking pwdr
- 1/2 tsp salt
- 2 Tbsp. unsalted butter
- 1/2 c. cranberries fresh or possibly dry
- 1/4 c. minced walnuts
- 1 c. buttermilk
- plus extra for brushing scone tops
Directions
- Preheat oven to 425 degrees. Lightly oil a baking sheet or possibly coat it with non-stick cooking spray.
- In a large bowl, stir flour, 1/4 c. brown sugar, baking pwdr and salt.
- With a pastry blender or possibly your fingertips, cut in butter till mix resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in center and gradually stir in buttermilk to create a ball. Knead lightly. Don't overwork; dough will be sticky.
- Divide dough in half. On a lightly floured surface, pat or possibly 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 Tbsp. brown sugar. Bake 14 to 18 min, or possibly till golden. Serve hot.
- Makes 16.
- NOTES : My hubby really liked these scones. [Sally]
- NOTES : My hubby really liked these scones. [Sally]
