KitchenAid KPFP850OB Instruction Manual - Page 82

CRANBERRY-WALNUT SCONES 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 11⁄3 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. 80