Serves: 5
Total Calories: 523
Yield: 16 scones
Cut butter into flour until coarse in texture. To this mixture, stir in cinnamon, sugar, and baking powder. Add milk and maple syrup. Stir until just blended. Add cranberries and nuts. Blend until distributed. If needed, add more liquid or flour to form a nice biscuit dough. Divide into 2 balls. Pat each half into a circle about 3/4–1 inch thick. Cut each circle into 8 wedges, as if cutting a pie. Brush with egg glaze. Bake on ungreased cookie sheet at 425° for 15 minutes or until golden.
This Cranberry Walnut Scones recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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