Prune Walnut Scones - Country Cooking Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 cup: Unsifted all-purpose flour,
2/3 cup: Vegetable shortening,
2 T: Sugar,
1 cup: Chopped walnuts,
1 T: Baking powder,
1/2 cup: Pitted prunes, coarsely
1 t: Salt,
-chopped,
1/2 t: Baking soda,
1/3 cup: Buttermilk,
Directions:
1. Heat oven to 425F. Grease large baking sheet. in large bowl,
combine flour, sugar, baking powder, salt, and baking soda. With
pastry blender or 2 knives, cut the shortening in until mixture
resembles coarse crumbs.
2. Set aside 1/4 C walnuts. Add remaining walnuts and the prunes to
dry ingredients; toss until combined. Add buttermilk and mix lightly
with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6
times. Divide dough in half. With lightly floured rolling pin, roll
one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with
remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops
with tines of fork and sprinkle with reserved walnuts.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Submitted By LAWRENCE KELLIE On 03-04-95
Source from luhu.jp
combine flour, sugar, baking powder, salt, and baking soda. With
pastry blender or 2 knives, cut the shortening in until mixture
resembles coarse crumbs.
2. Set aside 1/4 C walnuts. Add remaining walnuts and the prunes to
dry ingredients; toss until combined. Add buttermilk and mix lightly
with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6
times. Divide dough in half. With lightly floured rolling pin, roll
one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with
remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops
with tines of fork and sprinkle with reserved walnuts.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Submitted By LAWRENCE KELLIE On 03-04-95
Source from luhu.jp
Tags
: breads