Tuesday, March 8, 2016

Cranberry Scones

Orange and Cranberries, 
a deliciable combination;
gives these scones their great taste.

Great for breakfast with jam
 or a delightful snack 
anytime of the day.

Your kitchen will smell divine
while these are baking.


2 cups  flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted cold butter cubed
1/2 cup dried cranberries
Grated rind of one orange

3/4 cup buttermilk or milk,
(you can make your own buttermilk
by adding 1 tbsp vinegar
 or lemon juice
to one cup of milk, 
let stand for 10 minutes.)

1 egg lightly beaten

(makes approx. 16 scones)


Heat oven to 425 deg.

In a large bowl, whisk 
together flour, sugar, 
baking powder and salt.

Cut in butter until it resembles
 coarse crumbs.

Mix in the orange rind and 
cranberries with a fork

Beat the egg in a measuring cup and 

 add the buttermilk to make 1 cup.
(I was a little over)

Pour the buttermilk mixture 
into the flour mixture.
Keep a little to brush 
on the top of the scones.

 Roll out with a rolling pin or 
pat out with hands
 approx. 3/4 inch thick
 on a floured surface
Using a 2" floured cookie cutter,
 cut out biscuits.
Place on a cookie sheet
Brush tops with reserved milk mixture.

Bake 425 deg. about 16 mins. 
or longer if you like them more dark.

A batch I made for St. Patrick's Day.

In the another batch below, 
I cut them square.
It saves time,
 in rolling out the 
dough a second time..


Thanks for visiting my blog xo