 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
I love cranberries and I love scones. Serve these warm. From Cooking Light (November 2002). Ingredients:
1 3/4 cups flour |
1/2 cup sugar |
1/4 cup cornmeal |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons butter, chilled and cut into small pieces |
1/2 cup fresh cranberries, halved (can also use frozen) |
1/2 cup low-fat buttermilk |
1/2 teaspoon orange rind, grated |
1 egg, lightly beaten |
cooking spray |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 375F°.
2. Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal (a food processor works well here, too).
3. Add cranberries, tossing to coat.
4. Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).
5. Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands.
6. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray.
7. Cut the dough into 10 wedges, cutting into but not completely through dough.
8. Bake for 30 minutes or until golden.
9. Sift powdered sugar over scones; serve warm.
|
|