Aug 28, 2013


2 c. flour (whole grain)
1/4 c.  sweetener (if liquid, mix with wet ingredients)
2 tsp. baking powder
½ tsp. sea salt
2 T butter
1/2 c. dried cranberries
1/4 c. walnuts, chopped
1 c. buttermilk (or milk with 1t. lemon juice, or yogurt/water)
1. Mix dry ingredients together; cut in butter until crumbly.
2. Stir in cranberries and walnuts.
3. Carefully stir in buttermilk to form a ball.  Knead lightly a few times until sticky--don't overknead)
4. Divide dough in half.  On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick.  Cut each round into 8 triangles.  Place the scones on the baking sheet.  Brush the tops with buttermilk.  Sprinkle with a pinch of brown sugar, if desired.  Bake for 14 – 18 minutes.  Serve warm. 
**We like to make this when we drink our infusions (herbal tea). It's like a cookie biscuit.

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