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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



Recipe



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.

12 Scones