Food recipes
Cranberry-Walnut Scones
Cranberry-Walnut Scones Ingredients: wheat flour, white, cake, enriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt cranberries, dried, s...
Cranberry-Walnut Scones
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
Directions:
Preheat the oven to 425 and line a baking sheet with wax paper.
In a medium bowl, mix the flour with the sugar, baking powder and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles fine crumbs.
Stir in the cranberries and walnuts.
In a small bowl, mix the buttermilk with the vanilla.
Add to the dry ingredients and stir with a fork just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead twice.
Pat the dough into a round and cut into 8 wedges.
With lightly floured hands, pat the wedges into 1/2-inch-thick rounds.
Set the rounds on the prepared baking sheet and bake for 12 to 14 minutes, or until the scones are puffed and pale golden.
Transfer to a rack and cool before serving.
Ingredients:
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
Directions:
Preheat the oven to 425 and line a baking sheet with wax paper.
In a medium bowl, mix the flour with the sugar, baking powder and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles fine crumbs.
Stir in the cranberries and walnuts.
In a small bowl, mix the buttermilk with the vanilla.
Add to the dry ingredients and stir with a fork just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead twice.
Pat the dough into a round and cut into 8 wedges.
With lightly floured hands, pat the wedges into 1/2-inch-thick rounds.
Set the rounds on the prepared baking sheet and bake for 12 to 14 minutes, or until the scones are puffed and pale golden.
Transfer to a rack and cool before serving.