Sunday, April 1, 2007

Whole-Wheat Cranberry Scones

Whole-Wheat Cranberry Scones

(I talked about this recipe here)

1 1/3 cups all-purpose flour
2/3 cup whole-wheat flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter - cut into small pieces
1/2 cup dried cranberries
2 teaspoons grated orange rind
1 large egg - lightly beaten
3/4 cup buttermilk
1 teaspoon powdered sugar

Preheat oven to 375.
Line a baking sheet with wax paper.
Combine both flours, sugar, baking powder, baking soda, and salt in a large bowl.
Cut in the butter until the mixture is crumbly.
Add the cranberries and orange rind and stir with a fork.
Add the egg and buttermilk and stir with a fork until the dry ingredients are just moistened.
Gather the dough into a ball and place on the baking sheet.
Pat into a 7-inch circle.
Cut into 8 wedges with a knife dipped in flour. Do not separate the wedges.
Bake until golden brown - about 20 minutes.
Transfer to a baking rack to let cool. Sprinkle with powdered sugar.
Cut through wedges with a serrated knife.

makes 8 scones, 4 HUs per scone.
source: WW Take-Out Tonight

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