Cranberry Walnut Scones (Gift Mix in a Jar)

Submitted by Mom2Rose

"Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 8 scones."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 8 scones
• Serves: 8

ingredients

• JAR Ingredients

• 2 cups flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 teaspoon nutmeg
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 3⁄4 cup walnuts, chopped
• 3⁄4 cup dried sweetened cranberries

• ADDITIONAL INGREDIENTS (to be added by the recipient)

• 1⁄2 cup cold butter
• 3⁄4 cup buttermilk
• 1 egg, separated
• 2 teaspoons sugar

directions

1. Creating the Gift in a Jar:

2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, nutmeg, baking powder, sugar, walnuts and then cranberries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.

5. CRANBERRY WALNUT SCONES GIFT TAG:

6. Additional ingredients to be added by the recipient: 1/2 cup cold butter, 3/4 cup buttermilk, 1 egg, separated and 2 tsp sugar.

7. CRANBERRY WALNUT SCONES INSTRUCTIONS:

8. Preheat oven to 375.
9. Place the contents of the jar in a large bowl and stir to combine.
10. Using a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs.
11. Stir in buttermilk and egg yolk just to moisten.
12. Turn the dough onto a greased cookie sheet and use the back of a wood spoon to pat into an 8-inch round.
13. Score it into 8 wedges without cutting through.
14. Beat the egg white slightly and brush over the dough.
15. Sprinkle with the sugar and bake for 15-20 minutes or until golden brown.
16. Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.