- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 2:43 pm by .
- September 10, 2009 at 2:43 pm #276178
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 350°F. 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.
- You must be logged in to reply to this topic.