Monday, May 4, 2009

Cranberry and Walnut Scones



For breakfast this morning, I had a scone with dried cranberries and walnuts. (I warmed it up in the microwave oven.)

It was a nice change from my usual cheese omelet breakfast. In fact, I would like to vary my morning meals a bit more. So far, I'm off to a good start.

Scones are incredibly simple to make. They require very few ingredients, most of which you probably already have in your pantry. The nice thing about this recipe is that you can vary it according to your own tastes. You can substitute, say, chocolate chips for the dried cranberries. If you have kids, my guess is that they'll definitely insist on this substitution!

Cranberry and Walnut Scones
Makes 8 scones

2 cups all purpose flour
1/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, cut up into pieces
1 egg, separated
1/3 to 1/2 cup dried cranberries
1/3 to 1/2 cup walnut pieces
1 cup buttermilk

Preheat oven to 425 degrees. Grease a baking sheet with butter.

In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the butter to the bowl. Using your fingers, break up the pieces of butter into smaller pea-sized pieces.

Next, add the egg yolk and the butter milk to the bowl. Using a fork, stir the contents in the bowl until a dough is formed. (Be careful not to overwork the dough.)




On a lightly floured surface, press (with your lightly floured hands) the dough into a disk shape (about 8 inches in diameter). Using a knife, cut the disk into eight wedges.



Places the wedges on the cookie sheet. Before baking them, brush their tops with the egg white.



Bake in the oven for 15 minutes or until the tops become brown, and serve. Yum!

3 comments:

AJ said...

Had one hot out of the oven. Really good, not too sweet, just the right balance of sweet and biscuit-like, and the cranberries provided an extra burst of tarty-sweet flavor.

Anonymous said...

My family and I love these. So easy to make!

Shiloh said...

Thanks for the recipe. I use it ALL the time. it is my go to recipe for scones. Always turn out amazing. I also make fresh lemon curd to dollop on top. Always a delight.