Kamut Cranberry Walnut Scones
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Kamut International
Whether for breakfast, tea-time or bedtime snack…scones are always a great choice!
ingredients
2 cups Kamut® Khorasan Flour
1/4 cup sweetener of choice *
2 teaspoons baking powder
½ 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 **
Instructions
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.)
For more great Kamut® Khorosan recipes, visit Kamut International.
makes: 16 scones
