Sunday, April 4, 2010

Recipe: Cranberry-Orange Scones

1 3/4 cup all-purpose flour
1/2 cup dried cranberries
2 teaspoons baking powder
2 tablespoons packed brown sugar, divided
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
2/3 cup plus 2 tablespoons buttermilk, divided

Heat oven to 400 degrees.

Combine flour, cranberries, baking powder, 1 tablespoon of the brown sugar, orange peel, cinnamon and salt in large bowl.

With pastry blender or 2 knives, cut in butter until mixture resembles pea-size pieces.

Slowly stir in 2/3 cup of the buttermilk just until soft dough forms and pulls away from sides of bowl.

On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick.

Cut into 8 wedges; place on parchment paper-lined baking sheet.

Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.

Bake 12 to 15 minutes or until golden brown.

Cool on wire rack.

Serve warm or at room temperature.

Makes 8 scones. January 2010
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