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Cranberry Scones
This recipe is from Sarah Andersen (former Science teacher). You can substitute chocolate chips for the cranberries (omit the nutmeg).
12 scones
Breads & Rolls
Carolyn Eshelman
Country/Ethnicity of Origin
2 cups flour

2 tablespoons sugar 2 teaspoons baking powder `1/2 teaspoon salt `1/2 teaspoon baking soda `1/2 teaspoon ground nutmeg `1/2 cup cold butter 1 cup dried cranberries (or raisins) `3/4 cup buttermilk 1 egg white additional sugar

In mixing bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cranberries and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8"" circle and cut into 12 wedges or use a scone cutter. Place 1"" apart on a greased baking sheet. Beat egg white until foamy; brush over scones.

Sprinkle with sugar. Bake at 425°F for 12-15 minutes or until golden brown.

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Page $ActDescription on April 25, 2011, at 09:44 AM