Chef Paulette's Cranberry Scones 12/23/13 - WSMV News 4

Chef Paulette's Cranberry Scones 12/23/13

Posted: Updated:


2 cups flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

3 tablespoons sugar

1 stick cold unsalted butter, cut into 1 tablespoon pats

½ cup dried cranberries or raisins

¼ cup walnuts, broken into small pieces

½ cup plain yogurt (heaping)

1 large egg, lightly beaten

¼ cup sugar for sprinkling on top

Preheat oven to 425 degrees F.

In a medium mixing bowl whisk together all the dry ingredients (first 5 ingredients). Using a pastry cutter or 2 knives, cut in the butter until cut into small or pea-sized pieces. Stir in the cranberries and walnuts. Make a well in the center and pour in the yogurt and egg. Mix until just combined well.

Knead dough gently on a lightly-floured surface, then pat into a ½ -inch to 1-inch thick circle. Using a biscuit cutter, cut out scones and place on a baking sheet. Reform dough into a disk and cut out more until all the dough is used. Sprinkle the tops with sugar. Bake for about 12 minutes until golden.


Powered by Frankly
Powered by WorldNow CNN
All content © 2018, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.