Cranberry-Walnut Scones
2cups
2teaspoons baking powder
1⁄4 teaspoon cinnamon
1⁄8 teaspoon nutmeg
1⁄4 teaspoon salt
2 tablespoons sugar
1⁄3 cup cold butter or margarine, cut into
1 egg yolk
2⁄3 cup whipping cream
3⁄4 cup dried cranberries
2⁄3 cup walnut halves or pieces
1teaspoon 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
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
2ounces Parmesan cheese, cut into
2cups
1tablespoon baking powder
1teaspoon baking soda
1⁄4 teaspoon salt
1⁄3 cup shortening
3⁄4 cup buttermilk
2tablespoons melted butter, if desired
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
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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