2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 tsp. ground nutmeg
1 tablespoon baking powder
1/4 tsp. salt
1/4 cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
1/3 cup white sugar
1 grated zest of one orange
1/2 cup chopped walnuts
3/4 cup half and half cream
Preheat oven to 375 degrees.
In a large bowl, stir together flour, brown sugar,baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, toss cranberries with sugar, add to flour mixture along with orange peel and nuts. Mix lightly.
In a another bowl beat together cream and egg; slowly pour into dry ingredients, mixing with a rubber scraper until dough forms. Knead 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle, cut each circle into 6 wedges. Place scones on lightly greased baking sheets or parchment lined sheets. Bake in preheated oven until golden brown about 20 minutes. Enjoy!
Last week in the pancake ingredients 2 eggs were omitted. Have a great week!