Northwoods Scones
These scones are filled with cranberries, walnuts, lemon and rosemary – great for a hot dish supper
side.

Makes 12 Scones.

Lineup:
3 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup butter
1 cup fresh cranberries, chopped
½ cup walnuts, chopped
2 teaspoons grated lemon peel
1 tablespoon fresh rosemary, minced
1 cup buttermilk
1 tablespoon heavy cream or ½ and ½



Playbook:
Preheat oven to 400°.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir to blend. With a pastry
blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries, walnuts, grated lemon
peel and rosemary. Mix buttermilk in with a fork until moistened.

On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch
cutter. Place rounds on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with cream.

Place scones on lower oven rack. Bake for about 15 minutes, or until lightly browned.