CRANBERRY-WALNUT SCONES

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1/3 cup cold butter or margarine, cut into 1/2-inch pieces
1 egg yolk
2/3 cup heavy (whipping) cream
3/4 cup dried cranberries
2/3 cup walnut halves or pieces
1 teaspoon sugar, if desired

Preheat oven to 400 degrees F. Grease a baking sheet.

Position multipurpose blade in work bowl. Add flour, baking powder, cinnamon, nutmeg, salt, and 2 tablespoons sugar. Process until thoroughly mixed, about 10 seconds.

Add butter. Pulse 5 times, about 2 seconds each time, or until mixture is crumbly.

In small bowl, combine egg yolk and cream. Sprinkle evenly over flour mixture in work bowl. Add cranberries and nuts. Process until dry ingredients are just moistened, about 5 seconds.

Turn onto lightly floured surface. Pat into 7-inch circle, about 1-inch thick. Sprinkle with 1 teaspoon sugar, if desired. Cut into 8 wedges. Place on greased baking sheet.

Bake at 400 degrees F for 18 to 20 minutes, or until light golden brown and firm when tapped on top. Serve warm.

Yield: 8 scones (1 scone per serving)
Source: KitchenAid (Model KFP750) 12 cup food processor manual