Cranberry-Walnut Scones - KitchenAid Pro Line KPFP850 User Manual

CRANBERRY-WALNUT SCONES

4 cups all-purpose flour
4 teaspoons baking powder
1 ⁄ teaspoon cinnamon
2
1 ⁄ teaspoon nutmeg
4
1 ⁄ teaspoon salt
2
4 tablespoons sugar, divided
2 ⁄ cup cold butter or margarine,
3
cut into 1 ⁄ -inch pieces
2
1 egg
1 1 ⁄ cups whipping cream
3
1 cup dried cranberries
3 ⁄ cup walnut halves or pieces
4
80
Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg,
salt, and 3 tablespoons sugar. Process until thoroughly mixed, about 10 seconds. Add
butter. Pulse 5 times, about 2 seconds each time, or until mixture is crumbly.
In small bowl, combine egg and whipping cream. Pour 1 cup of cream mixture over flour
mixture in work bowl. Pulse 5 times, about 2 seconds each time. Sprinkle cranberries and
nuts over flour mixture. Pour remaining cream mixture over nuts. Pulse 5 to 6 times, about
2 seconds each time, or until dry ingredients are moistened.
Turn onto lightly floured surface. Shape into large ball until dough sticks together. Pat into
two 7-inch circles, about 1-inch thick. Sprinkle with remaining 1 tablespoon sugar evenly
divided between circles. Cut each into 8 wedges. Place on greased baking sheet, separating
pieces slightly. Bake at 400°F for 16 to 20 minutes, or until light golden brown and firm
when tapped on top. Serve warm.
Yield: 16 scones (1 scone per serving).
Per Serving: About 310 cal, 5 g pro, 34 g carb, 18 g total fat, 9 g sat fat, 60 mg chol,
210 mg sod.