Cranberry-Orange Scones
(from home4edu’s recipe box)
Splendid! This one uses craisins instead of fresh or frozen cranberries.
Source: Berkau cookbook
Prep time: 20 minutes
Cook time: 20 minutes
Serves 8 people
Categories: Breakfast, Quick Breads & Muffins
Ingredients
- 3 C all purpose flour
- 1/3 C sugar (opt. replace some of sugar with Sucanat)
- 2 1/2 t baking powder
- 1 t salt
- 1/2 t baking soda
- 3/4 C butter, chilled and unsalted, cut into 1/2 inch pieces
- 2 T grated orange zest
- juice of 1 orange
- 3/4 C dried cranberries
- 1 C buttermilk
- Turbinado sugar for sprinkling, opt. (raw sugar)
Directions
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Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
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Stir dried cranberries, orange zest and orange juice together in a small bowl. Set aside
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Sift flour, sugar, baking powder, salt and baking soda into large bowl.
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Add butter, cutting into flour mixture with a pastry cutter or your favorite method.
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Mix in dried cranberries/orange mixture. Gradually add buttermilk, tossing with fork or a large spoon until moist clumps form.
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Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4-5 turns. Form dough into 3/4" thick round. cut into 8 wedges. (like cutting a pie into 8 pieces)
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Transfer wedges to prepared baking sheet, spacing about 1" apart in circle. Opt -sprinkle with turbinado sugar. Bake until tops of scones are golden brown, about 18-20 min. Don’t overbake!
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Let stand on baking sheet 10 minutes. Serve warm or a room temperature.
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Opt: Instead of wedges, use your open cookie cutters to make the scones. Your kids will love to help you with this easy, delicious, and beautiful food.