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Cranberry-Walnut Scones
2 cups all-purpose
flour
2 teaspoons baking
powder
teaspoon cinnamon
teaspoon nutmeg
teaspoon salt
2 tablespoons sugar
cup cold butter or
rnarxjarine, cut into
V_-inch pieces
? egg yolk
z/_ cup wh@ping cream
cup dried cranberries
_/_ cup walnut halves or
pieces
? teaspoon sugar;
if desired
Position multipurpose blade in work bowl. Add
flour, baking powder, cinnamon, nutmeg, salt, and
2 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 yolk and cream.
Sprinkle evenly over flour mixture in work bowl. Add
cranberries and nuts. Process until dry ingredients
are just moistened, about 5 seconds.
Turn onto lightly floured surface. Pat into 7qnch
circle, about 1-inch thick. Sprinkle with 1 teaspoon
sugar, if desired. Cut into 8 wedges. Place on
greased baking sheet. Bake at 400°F for 18 to 20
minutes, or until light golden brown and firm when
tapped on top. Serve warm.
Yield: 8 scones (1 scone per serving).
Per Serving: About 350 cal, 5 g pro, 38 g carb,
21 g total fat, 10 g sat fat, 70 mg chol, 200 mg sod.
Buttermilk Parmesan Biscuits
2 ounces Parmesan
cheese, cut into
1-inch pieces and
room tempervsture
2 cups all-purpose
flour
7 tablespoon baking
powder
7 teaspoon baking
soda
teaspoon salt
cup shortening
cup buttermilk
2 tablespoons melted
butter; if desffed
Position multipurpose blade in work bowl. With
processor running, add cheese through the small
feed tube. Process until grated, 30 to 45 seconds.
Add flour, baking powder, baking soda, and salt.
Process until mixed, about 3 seconds. Add
shortening. Pulse 6 to 8 times, about 1 second each
time, or until mixture is crumbly. Pour buttermilk
evenly over flour mixture. Pulse 4 to 6 times, about
1 second each time, or until mixture forms a ball.
Do not overmix.
Place dough on floured surface. Pat or roll to
Y_qnch thick. Cut with floured 2qnch round cutter.
If desired, gently re-roll dough pieces once to cut
additional biscuits. Place on ungreased baking
sheet. Brush with melted butter, if desired. Bake at
450°F for 8 to 10 minutes, or until light golden
brown.
Yield: 14 biscuits (1 biscuit per serving).
Per Serving: About 130 cal, 4 g pro, 14 g carb,
6 g total fat, 2 g sat fat, 5 mg chol, 320 mg sod.
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