Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cranberry & Pumpkin-Seed Scones




Source of Recipe


Internet


List of Ingredients




3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold margarine or butter (1 1/2 sticks), cut up
1 cup dried cranberries, coarsely chopped
1 cup milk
1 large egg, separated
3 tablespoons shelled unsalted pumpkin seeds


1. Preheat oven to 400 degrees F. In large bowl, combine flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in cranberries.

2. In small bowl, with fork, mix milk with egg yolk. Stir milk mixture into flour mixture just until blended. With hands, divide dough in half and place on opposite corners of ungreased large cookie sheet (17 by 14 inches). Pat each half into 7-inch round. With floured knife, cut each round into 6 wedges (do not separate wedges).

3. In cup, with fork, lightly beat egg white; use to brush tops of scones. Arrange pumpkin seeds on scones, pressing gently so they will stick to dough.

4. Bake scones 25 to 27 minutes, until golden. Separate scones into wedges; transfer to wire rack to cool slightly. Serve scones warm, or cool completely to serve later. Reheat before serving if you like.


Recipe