CRANBERRY WALNUT SCONES

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.

Enjoy with your morning coffee!
I did!