KITCHENAID KPFP850 - Manual (Page 82)

80
4 cups all-purpose flour
4 teaspoons baking powder
1 ⁄
2
teaspoon cinnamon
1 ⁄
4
teaspoon nutmeg
1 ⁄
2
teaspoon salt
4 tablespoons sugar, divided
2 ⁄
3
cup cold butter or margarine,
cut into
1 ⁄
2
-inch pieces
1 egg
1 1 ⁄
3
cups whipping cream
1 cup dried cranberries
3 ⁄
4
cup walnut halves or pieces
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.
CRANBERRY-WALNUT SCONES