2 cups all-purpose flour
3 tablespoons sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup dried cranberries
1/2 cup unsalted soy nuts
1 extra large egg
1/2 cup milk


1. Preheat oven to 425 degrees F. In a large bowl, stir together flour, 2 tablespoons of the sugar, the baking powder and salt. With a pastry blender or two knives used in criss-cross fashion, cut in the butter until it resembles small peas. Stir in cranberries and soy nuts.
2. In a small bowl, whisk together egg and milk; reserve 1 tablespoon of this mixture. Add remaining mixture to flour mixture, stir quickly just until the dough holds together.
3. Turn out onto a lightly floured surface; knead dough gently 10 to 12 times. Pat into an 8-inch circle about 1/2 inch thick; place on a greased baking sheet. Score into 8 wedges. Brush top with reserved milk-egg mixture; sprinkle with remaining 1 tablespoon sugar.
4. Bake for about 18 to 22 minutes or until golden brown. Cut into wedges; serve warm.

Recipe Courtesy of Freida's, The Specialty Produce People.

Here's a wonderful breakfast treat, made more nutritious with dried fruit and soy nuts. Soy nuts are available in the grocery store, in the nut and snack section. They're also available at health food stores.

Dried Cranberry-Soy Nut Scones
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