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    • #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.

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