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Ingredientes
- 2 c. all-purpose flour
- 1/4 c. light brown sugar plus
- 1 Tbsp. brown sugar for sprinkling scone
- 2 tsp baking pwdr
- 1/2 tsp salt
- 2 Tbsp. unsalted butter
- 1/2 c. cranberries fresh or possibly dry
- 1/4 c. minced walnuts
- 1 c. buttermilk plus extra for brushing scone tops
Direcciones
- Preheat oven to 425 degrees. Lightly oil a baking sheet or possibly coat it with non-stick cooking spray.
- In a large bowl, stir flour, 1/4 c. brown sugar, baking pwdr and salt.
- With a pastry blender or possibly your fingertips, cut in butter till mix resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in center and gradually stir in buttermilk to create a ball. Knead lightly. Don't overwork; dough will be sticky.
- Divide dough in half. On a lightly floured surface, pat or possibly roll each portion into an 8-inch round, about 1/2-inch thick. Cut each round into 8 wedges. Place scones on prepared baking sheet. Brush tops with buttermilk and sprinkle with remaining 1 Tbsp. brown sugar. Bake 14 to 18 min, or possibly till golden. Serve hot.
- Makes 16.
- NOTES : My hubby really liked these scones. [Sally]
- NOTES : My hubby really liked these scones. [Sally]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 426g | |
| Calories 1486 | |
| Calories from Fat 295 | 20% |
| Total Fat 34.14g | 43% |
| Saturated Fat 15.8g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 3709mg | 155% |
| Potassium 470mg | 13% |
| Total Carbs 266.61g | 71% |
| Dietary Fiber 10.1g | 34% |
| Sugars 69.91g | 47% |
| Protein 28.36g | 45% |
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