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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
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.