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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nutmeg and cranberries give these scones a lovely flavor difference. Ingredients:
1 1/2 cup whole wheat flour |
1/3 cup sugar |
2 tsp baking soda |
1/4 tsp salt |
1/2 tsp ground nutmeg |
1/2 cup craisins (dried cranberries) |
4 tbsp butter, softened |
1/3 cup buttermilk |
3 tbsp powdered sugar |
Directions:
1. Preheat oven to 375 degrees F.
2. In a medium mixing bowl, stir together flour, sugar, soda, salt, nutmeg, and cranberries until cranberries are well-coated and separated.
3. Cut in softened butter until mixture resembles coarse crumbs.
4. Stir in buttermilk and blend until mixture forms a soft ball and pulls away from sides of bowl. Turn out onto a floured surface. Knead lightly, 3-4 times, working in more flour if necessary to create a soft, workable dough. Do not over-knead.
5. Shape dough into a 9? x 6? rectangle, at least 1/2 thick. Cut in half lengthwise, then in thirds crosswise, to make six 3? squares. (I use a pizza cutter.) Cut each square diagonally into halves, making 12 triangles.
6. Place on an ungreased baking sheet about 1/2-inch apart. Bake 12-14 minutes until browned. Cool on rack. Dust with powdered sugar.
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