One of my all-time favorite scone recipes....so simple a child could make them!
Low in sugar, too, for those of us who watch out for that.
CRANBERRY WALNUT SCONES
2 1/4 cups all purpose flour (I use bread flour, as that's what I have on hand)
1/4 c sugar
1 TBL baking powder
1/2 teas. baking soda
1/2 teas. salt
1/2 teas grated nutmeg
1/2 cup (1 stick) butter, cold, cut into bits
3/4 cup dried cranberries (or chopped, dried fruit of your choice...I'm thinkin' apricots?)
1/2 cup chopped nuts, optional (I chose walnuts)
Beat with fork:
1 egg
3/4 cup buttermilk (or milk plus a bit of lemon juice to sour)
Glaze: Beat together...
1 egg
1 TBL milk
Heat oven to 400.
Combine all dry ingredients in large bowl. Cut butter into flour mixture, using a fork or pastry blender, until mixture forms coarse crumbs.
Add cranberries and optional nuts, tossing gently to coat with flour mixture.
Add buttermilk mixture and gently fold in until blended.
Additional flour may be necessary if dough is too sticky to handle.
On a floured surface, divide dough in half, and pat gently into a 5-6 inch circle. Cut into 6 wedges and place on a parchment paper lined baking sheet.Repeat with other half.
Brush tops with egg glaze.
Bake 20 minutes, or until golden.
Cool on a wire rack.
Optional glaze:
1 cup or so of powdered sugar
juice of 1/2 orange
zest of 1 orange
Mix together and drizzle over scones.
2 1/4 cups all purpose flour (I use bread flour, as that's what I have on hand)
1/4 c sugar
1 TBL baking powder
1/2 teas. baking soda
1/2 teas. salt
1/2 teas grated nutmeg
1/2 cup (1 stick) butter, cold, cut into bits
3/4 cup dried cranberries (or chopped, dried fruit of your choice...I'm thinkin' apricots?)
1/2 cup chopped nuts, optional (I chose walnuts)
Beat with fork:
1 egg
3/4 cup buttermilk (or milk plus a bit of lemon juice to sour)
Glaze: Beat together...
1 egg
1 TBL milk
Heat oven to 400.
Combine all dry ingredients in large bowl. Cut butter into flour mixture, using a fork or pastry blender, until mixture forms coarse crumbs.
Add cranberries and optional nuts, tossing gently to coat with flour mixture.
Add buttermilk mixture and gently fold in until blended.
Additional flour may be necessary if dough is too sticky to handle.
On a floured surface, divide dough in half, and pat gently into a 5-6 inch circle. Cut into 6 wedges and place on a parchment paper lined baking sheet.Repeat with other half.
Brush tops with egg glaze.
Bake 20 minutes, or until golden.
Cool on a wire rack.
Optional glaze:
1 cup or so of powdered sugar
juice of 1/2 orange
zest of 1 orange
Mix together and drizzle over scones.
Enjoy with your morning coffee!
I did!
6 comments:
I am stealing this recipe from you and adapting it to be gluten free. I have some apricots that are itching to be used.
Oh so wonderful.... I will be trying these...
Nice to meet you...
Just A Gal...
Cranberries and walnuts... right out of the bag, on a salad or in our baking... perfection in flavor combinations! Great recipe...it's in the 50's today...scones would be great tonight! Thank you for a lovely site... I enjoy visiting! ~Maria
Oh my! I think I'm drooling on the space bar!
How did ya know I love cranberries and walnuts. These look wonderful!
I'm so glad you have more peace of mind now hon...it must be contagious because I have a feeling of renewal too! ( same probs, just a shot of strength from above to deal with them) God is good isn't HE? Your profile pic is adorable btw!
For now I'll have to settle for coffee and scones virtually with my favorite farmeresses, you and Joy. I know we will meet up someday. woot! :)
Oh yum! I'm going to try it using my GF flour, but I need to find a substitute for the buttermilk. Needs to be dairy free. Thanks for the simple recipe idea. Coffee at your place must be a real treat! ;-)
Peace,
Dee
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