Lemon-Walnut Scones with Cranberry Cream Cheese

Ingredients

• Scones:
• 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
• 1/2 cup whole wheat flour (about 2 1/2 ounces)
• 1/4 cup finely ground walnuts
• 1 tablespoon baking powder
• 2 teaspoons finely grated lemon rind
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 1/2 cup fat-free milk
• 1 large egg
• Cranberry cream cheese:
• 3/4 cup dried cranberries
• 1 (8-ounce) package fat-free cream cheese, softened

Preparation

1. Preheat oven to 425°.
2. To prepare scones, lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, walnuts, baking powder, rind, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine milk and egg in a small bowl; add milk mixture to flour mixture, stirring just until moist (dough will be slightly sticky). Turn dough out onto a baking sheet lined with parchment paper, and pat into an 8-inch circle (about 1/2-inch thick). Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 425° for 14 minutes or until golden. Cool slightly on a wire rack; break into wedges.
4. To prepare cranberry cream cheese, place cranberries in a small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in a small bowl; add cranberries, stirring just until combined.