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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cranberry and Orange Scones Recipe

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This recipe for Cranberry and Orange Scones is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups All purpose organic flour
1/2 cup Albers corn meal (or other kosher)
1/3 cup Brown sugar
2 1/2 tsp. Baking powder
1/2 tsp. Baking soda
3/4 cup Butter, cut into cubes
1/2 cup Dried cranberries (or substitute golden raisins)
1 cup Organic buttermilk, (or whole milk with 1 tsp light vinegar)
1 T Grated orange peel
1/3 cup Chopped walnuts
Directions:
Directions:
In a medium bowl combine flour, corn meal, brown sugar, baking powder and baking soda.
Add the cold butter cubes and squeeze with your fingers into the mix, until grainy and crumbly.
Add the dried cranberries, milk, orange peel and walnuts, stir with a fork.
Preheat oven to 450º
Flour a flat surface for rolling, gather up the dough into a ball and gently knead about 10 times. Dough should be pliable, not sticky.
Roll out dough to about 1/2" thick. With a biscuit cutter ( I use about a 3" wide heart shape cutter), cut out dough and place on ungreased cookie sheet.
Bake for about 12 to 15 minutes until lightly golden.
Serve warm with powdered sugar or drizzle with a mixture of 2 parts orange juice to 1 part powdered sugar
Number Of Servings:
Number Of Servings:
12 scones
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
These are yummy for breakfast or brunch. Experiment by substituting other dry fruit, nuts, grains and citrus.

 

 

 

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