Cranberry Walnut Scones

Ingredients:
2 cups flour
2 Tbs. sugar
2 tsps. baking powder
1 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup sweetened dried cranberries
1/2 cup chopped walnuts
3/4 cup buttermilk
1 egg, seperated
2 tsps. sugar

Heat oven to 375 degrees. Lightly grease cookie sheet or line with parchment paper.

In large bowl, combine flour, 2 Tbs sugar, baking power, nutmeg, baking soda and salt; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add cranberries and walnuts.

In small bowl, combine buttermilk and egg yolk. Add to flour mixture. Stir just until dry ingredients are moistened.

Turn dough out onto floured surface; knead lightly 12 times. Divide dough in half; place on cookie sheet; pat each half into 6-inch circle. Cut each into 6 wedges but do not separate.

In small bowl, slightly beat egg white; brush over top of scones. Sprinkle with 2 tsps sugar.

Bake for 15-20 minutes or until golden brown Cool 10 minutes, Serve warm.