"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Scones Recipe

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This recipe for Cranberry Scones, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Vinikoff
Added: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c buttermilk, milk, plain or vanilla yogurt
1 large egg
3 c flour
4 t baking powder
1/2 t baking soda
1/2 t salt
8 T butter, cut up
1 c fresh or frozen cranberries
1/2 c sugar
1 t grated orange peel

Directions:
Directions:
Heat oven to 375. Combine yogurt and egg. Beat smooth with fork.

Combine flour, baking powder, baking soda and salt in a large bowl. Stir to mix well. Add butter and cut in until mixture looks like fine granules. Add sugar, cranberries, and orange peel; toss to distribute evenly. Add egg mixture and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and knead 5 to 6 times, just until well mixed. Flatten to 8" round. Cut into 12 wedges. Place on ungreased cookie sheet and bake for about 15 minutes or until golden brown. Cool on wire rack.
Optional: egg wash top of scones before baking.







Continued-Cranberry Scones

Other Flavor Options:

Chocolate Chip/Walnut Scones: omit cranberries and orange peel. Substitute 1/2 c chopped walnuts and 3/4 c chocolate morsels.

Blueberry Scones: substitute blueberries for the cranberries.

Personal Notes:
Personal Notes:
Note: Teresa makes these with vanilla yogurt all the time. She says this way tastes the best.

 

 

 

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