Food recipes
Cranberry Walnut Scones
Cranberry Walnut Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, withou...
Cranberry Walnut Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat oven to 425F, spray a baking sheet with veggie spray or lin it with parchment paper Stir together the flour, sugar, baking powder& salt.
Cut in the butter with a pastry blender, two knives or your finger tips until the mixture looks like coarse crumbs.
Stir in the cranberries& walnuts.
Make a well and gradually stir in the buttermilk to form a ball (handle as little as possible) the ball will be sticky and a bit difficult to work with.
Divide the dough in half on a lightly floured board and pat each half into an 8" circle about a 1/2" thick.
Cut each round into 8 triangles.
Place scones on the prepared baking sheet.
Brush tops with milk and sprinkle with the tbsp of sugar.
Bake for 15 minutes until golden.
Serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Heat oven to 425F, spray a baking sheet with veggie spray or lin it with parchment paper Stir together the flour, sugar, baking powder& salt.
Cut in the butter with a pastry blender, two knives or your finger tips until the mixture looks like coarse crumbs.
Stir in the cranberries& walnuts.
Make a well and gradually stir in the buttermilk to form a ball (handle as little as possible) the ball will be sticky and a bit difficult to work with.
Divide the dough in half on a lightly floured board and pat each half into an 8" circle about a 1/2" thick.
Cut each round into 8 triangles.
Place scones on the prepared baking sheet.
Brush tops with milk and sprinkle with the tbsp of sugar.
Bake for 15 minutes until golden.
Serve warm.