Breakfast Cranberry Scones |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Cornmeal adds a slight crunch to these breakfast or brunch treats. Kathy Zielicke of Moore Haven, Florida writes, These scones are nice with a cup of hot tea or coffee. For a change of pace, try them with the dried berries of your choice. They're sure to brighten your day. Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup dried cranberries |
1/3 cup cornmeal |
1/4 cup plus 1 tablespoon sugar, divided |
2 teaspoons baking powder |
2 teaspoons grated orange peel |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 egg whites, lightly beaten |
2/3 cup buttermilk |
1/4 cup canola oil |
Directions:
1. In a large bowl, combine the flour, cranberries, cornmeal, 1/4 cup sugar, baking powder, orange peel, baking soda, salt and nutmeg. In another bowl, combine the egg whites, buttermilk and oil. Add to dry ingredients and stir until a soft dough forms.
2. Turn onto a floured surface; gently knead 6-8 times. Pat dough into an 8-1/2-in. circle. Place on a baking sheet coated with cooking spray. Cut into 12 wedges; do not separate. Sprinkle with remaining sugar.
3. Bake at 400° for 15-17 minutes or until golden brown. Remove to a wire rack. Serve warm. Yield: 1 dozen.
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