Cranberry-Walnut Scones (British Recipes)- General Recipes

Makes: 2 dozen scones or 24 servings, 1 scone each 1 cup boiling water 1 cup dried cranberries 4 cups flour 1/2 cup sugar 3 Tbsp. CALUMET Baking Powder 3/4 cup (1-1/2 sticks) cold butter or margarine 1 cup PLANTERS Walnut Pieces, toasted, chopped 1 cup plain nonfat yogurt

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    Default Cranberry-Walnut Scones (British Recipes)


    Makes: 2 dozen scones or 24 servings, 1 scone each

    1 cup boiling water
    1 cup dried cranberries
    4 cups flour
    1/2 cup sugar
    3 Tbsp. CALUMET Baking Powder
    3/4 cup (1-1/2 sticks) cold butter or margarine
    1 cup PLANTERS Walnut Pieces, toasted, chopped
    1 cup plain nonfat yogurt
    1 cup whipping cream
    1 egg, lightly beaten


    PREHEAT oven to 350F. Add water to cranberries; stir. Let stand 10 min. to plump cranberries. Meanwhile, mix flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add walnuts and drained cranberries; mix well. Add yogurt and cream; stir just until dry ingredients are moistened.

    DIVIDE dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut each into 8 wedges. Place wedges, 2 inches apart, on ungreased baking sheets; brush with egg.

    BAKE 15 to 18 min. or until lightly browned. Serve warm.


    Substitute: Substitute raisins, dried cherries or cut-up dried apricots for the dried cranberries.

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