SCONES:
2½ cups baking mix
½ cup dried cranberries (or other dried fruit)
½ cup chopped walnuts
¼ cup maple syrup
3 tablespoons firmly packed dark brown sugar
3 tablespoons milk
1 large egg
MAPLE GLAZE:
½ cup confectioners’ sugar
2 teaspoons milk
1 teaspoon maple syrup
Preheat the oven to 425 degrees. Grease a cookie sheet. Set aside.
For the scones, in a medium bowl combine the baking mix, fruit, walnuts, syrup, brown sugar, milk, and egg, mixing until a soft dough forms. Turn the dough onto a surface dusted with baking mix or flour. Roll in the baking mix to coat. Shape into a ball. Knead the dough 10 times.
Pat the dough into an 8-inch circle and set on the prepared cookie sheet. (If the dough is sticky, coat fingers with baking mix.) Cut into 8 wedges but do not separate.
Bake 11 to 13 minutes, or until golden brown. Carefully separate the wedges.
For the glaze, in small bowl beat the confectioners’ sugar, milk, and syrup until smooth. Drizzle the glaze over the scones. Serve warm.
Makes 8 servings
Toni Whitehead, Queen
Crawford County Cuties,
Van Buren, Arkansas