Wednesday, February 22, 2017

Cranberry Orange Scones

These scones are amazing.  A great use for fresh cranberries if you have them stored in your freezer like I do. If you don't you can use dried cranberries but you may have to adjust baking times as there will be less moisture in them.

I have made these scones twice this winter so I think that says something.  Next time I think I will add some walnuts or pecans.


CRANBERRY ORANGE SCONES

3⁄4 cup buttermilk
1 egg
2 3⁄4 cups flour
4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup butter
1 cup coarsely chopped cranberries (fresh or frozen)
1⁄2 cup sugar
1 rind grated from one orange

3 tablespoon butter, melted
3⁄4 to 1 cup confectioners sugar
little orange juice as needed

Preheat oven to 375F.
Beat buttermilk and egg with a whisk in small bowl and set aside.
In a large bowl, mix together flour, baking powder, baking soda and salt.
Cut in butter until mixture resembles small peas.
Mix in cranberries, sugar and orange rind.
Add buttermilk mixture and stir until soft dough forms.
Using your hands, form dough into a large ball and place on floured surface.
Knead just until it comes together.
Form into scones as desired. Should be 1 inch thick. Makes about 16.
Bake scones for 15-20 minutes. Maybe longer depending on how you shape them.
Mix butter, orange juice and confectioners sugar together to create glaze. Drizzle on scones while they are still warm.

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