 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
These are great to have in the freezer to serve for unexpected guests or serve for breakfast ofr with a cup of tea. Serve with butter and I like a bit of orange marmelade or just plain Ingredients:
2 cups flour |
1/4 cup maple sugar, plus |
1 tablespoon maple sugar, for sprinkling on top |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons butter |
1/2 cup fresh cranberries or 1/2 cup dried cranberries |
1/2 cup walnuts |
1 cup skim milk buttermilk |
1 tablespoon skim milk |
Directions:
1. 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.
2. Cut in the butter with a pastry blender, two knives or your finger tips until the mixture looks like coarse crumbs.
3. Stir in the cranberries& walnuts.
4. 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.
5. Divide the dough in half on a lightly floured board and pat each half into an 8 circle about a 1/2 thick.
6. Cut each round into 8 triangles.
7. Place scones on the prepared baking sheet.
8. Brush tops with milk and sprinkle with the tbsp of sugar.
9. Bake for 15 minutes until golden.
10. Serve warm.
|
|