Cranberry Walnut Scones

( These are quite good and moist too. Servered warm, fresh with a little butter and a something warm to drink...heaven.... In the morning with warm bunny slippers. )


2 Cups Flour
2 tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon nutmeg
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 cup Butter or Margarine
1/2 cup Sweetened Dried Cranberries
1/2 cup Chopped Walnut
3/4 Buttermilk*
1 egg (separated)
2 teaspoons Sugar

(* To Substitute Buttermilk, use 2 teaspoons Vinegar or Lemon Juice plus milk to make 3/4 cup)

1. heat oven to 375F. Lightly grease cookie sheet or line with parchment paper. Lightly spoon flour into mearsuring cup; level off. In a large bowl, combine flour, sugar, baking powder, nutmeg, baking soda , and salt: mix well. With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add Cranberries and Walnuts; mix well.

2. In a small bowl, combine buttermilk and egg yolk; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. turn dough out onto light floured surface, knead lightly 12 times. Divide dough in half; place on greased cookie sheet. Pat each half into a 6-inch circle. Cut each into 6 wedges. Do not separate.

3. In small bowl, beat egg white slightly, brush over top of the scones. Sprinkle lightly with 2 teaspoons sugar.

4. Bake at 375F for 15 to 20 minutes or until golden brown. Cool 10 minutes. Serve Warm. Makes 12 Scones.

(High Altitude - Above 3500 Feet: No Change)