Lemon-Walnut Scones With Cranberry Cream Cheese

• 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

1. Preheat oven to 425u0b0.
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 425u0b0 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.

scones, flour, whole wheat flour, ground walnuts, baking powder, lemon rind, salt, chilled butter, milk, egg, cranberry cream cheese, cranberries, cream cheese

Taken from www.myrecipes.com/recipe/lemon-walnut-scones-with-cranberry-cream-cheese (may not work)