Kamut Cranberry Walnut Scones

By Bailey1_

Ingredients

• 2 cups Kamut® Khorasan Flour
• 1/4 cup sweetener of choice *
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 tablespoons butter
• 1/2 cup fresh or dried cranberries
• 1/4 cup chopped walnuts
• 1 cup buttermilk, plus extra for tops **

Details

Servings 1
Adapted from wholegrainscouncil.org

Preparation

Step 1

1. Preheat oven to 425°F. Lightly oil a baking sheet.

2. In a large bowl, stir together Kamut flour, sweetener, baking powder, and salt. With fingertips, cut in butter until the mixture resembles coarse crumbs. Stir in cranberries and walnuts.

3. Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky.

4. Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8” round, about 1/2” thick. Cut each round into 8 triangles. Place the scones on the baking sheet. Brush the tops with buttermilk. Sprinkle with a pinch of brown sugar, if desired. Bake for 14 – 18 minutes. Serve warm.

* If using honey, agave or other liquid sweetener, add it with the buttermilk rather than mixing it into the dry ingredients.

** Make buttermilk by putting 1 tablespoon vinegar into a 1 cup measuring cup. Fill the remainder of the cup with milk of choice (rice, almond, soy, goat, cow, etc.)

makes: 16 scones