KitchenAid 4KFP750 Cranberry-Walnut Scones, Buttermilk Parmesan Biscuits, Cm pieces Egg yolk

Cranberry-Walnut Scones

2cups (475 ml) all- purpose flour

2teaspoons (10 ml) baking powder

1⁄4 teaspoon (1 ml) cinnamon

1⁄8 teaspoon (0.5 ml) nutmeg

1⁄4 teaspoon (1 ml) salt

2tablespoons (30 ml) sugar

1⁄3 cup (80 ml) cold butter or margarine, cut into 1⁄2-inch

(1.25 cm) pieces

1 egg yolk

2⁄3 cup (160 ml) whipping cream

3⁄4 cup (175 ml) dried cranberries

2⁄3 cup (160 ml) walnut halves or pieces

1teaspoon (5 ml) sugar, if desired

Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg, salt, and 2 tablespoons (30 ml) 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 7-inch (17.8 cm) circle, about 1-inch (2.5 cm) thick. Sprinkle with 1 teaspoon (5 ml) sugar, if desired. Cut into 8 wedges. Place on greased baking sheet. Bake at 400°F (204ºC) 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

2ounces (55 g) Parmesan cheese, cut into 1-inch

(2.5 cm) pieces and room temperature

2cups (475 ml) all-purpose flour

1tablespoon (15 ml) baking powder

1teaspoon (5 ml) baking soda

1⁄4 teaspoon (1 ml) salt

1⁄3 cup (80 ml) shortening

3⁄4 cup (175 ml) buttermilk

2tablespoons (30 ml) melted butter, if desired

Position multipurpose blade in work bowl. With processor running, add cheese through the 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

1⁄2-inch (1.25 cm) thick. Cut with floured 2-inch

(5 cm) 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 (232ºC) 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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