Orange Cranberry Scones
2 cups AP flour
1/2 cup butter
4 T sugar
2 t baking powder
1/4 t salt
1 cup heavy cream
1/2 cup dried, unsweetened cranberries
Zest from half an orange.
Preheat oven to 425. Mix first 4 ingredients in a food processor. (Mine is tiny, and I have to do this in two batches. I think a full sized food processor is on my Christmas list. We used to have one, but I wore the motor out making hummus.)
Add cream to first 4 ingredients, mix gently with a wooden spoon. (Do not scrimp on calories and try to use something less indulgent, like half and half, its just not the same.) Then add dried cranberries and orange zest. Fold into batter.
Press dough into a round pan.
Turn out onto a floured surface and cut into 8 or 12 pieces. (Why would I cut it into 12 pieces? Then I would just have to eat more pieces.)
Bake at 425 for 12 minutes, until golden brown on the edges. (I prefer mine a little on the under done side. Yum yum.)
Enjoy with a hot cup of chai or a big glass of milk.
1/2 cup butter
4 T sugar
2 t baking powder
1/4 t salt
1 cup heavy cream
1/2 cup dried, unsweetened cranberries
Zest from half an orange.
Preheat oven to 425. Mix first 4 ingredients in a food processor. (Mine is tiny, and I have to do this in two batches. I think a full sized food processor is on my Christmas list. We used to have one, but I wore the motor out making hummus.)
Add cream to first 4 ingredients, mix gently with a wooden spoon. (Do not scrimp on calories and try to use something less indulgent, like half and half, its just not the same.) Then add dried cranberries and orange zest. Fold into batter.Press dough into a round pan.
Turn out onto a floured surface and cut into 8 or 12 pieces. (Why would I cut it into 12 pieces? Then I would just have to eat more pieces.)
Bake at 425 for 12 minutes, until golden brown on the edges. (I prefer mine a little on the under done side. Yum yum.)
Enjoy with a hot cup of chai or a big glass of milk.*To make Lemon Poppyseed add 1 T poppyseeds and the zest of one lemon instead of the orange and cranberry.
*To make Black Currant (my second favorite) add 1/2 cup of dried black currants instead of the orange and cranberry.
*To make Cinnamon Scones add 3T butter, 1/2 cup brown sugar, 1/2 T cinnamon with the flour mixture and blend before adding the cream.
*To make Black Currant (my second favorite) add 1/2 cup of dried black currants instead of the orange and cranberry.
*To make Cinnamon Scones add 3T butter, 1/2 cup brown sugar, 1/2 T cinnamon with the flour mixture and blend before adding the cream.
*If you don't have a silpat, get one! They are worth the money. Luckily I received mine for Christmas last year, and I use it often, for everything. Seriously, everything.
4 comments:
I love scones. I had no idea they were easy to make. Now I have to try to make them.
And thanks for the tip on the silicone baking thing; I've been thinking about getting a few.
If you prefer I have the ingredient list for lemon poppyseed, or black currant, or cinnamon scones.
I will add those to the original post, though.
I was amazed at how easy they are to make. The biggest problem is not eating them all when they are hot and fresh from the oven. Because that is when they are their most delicious!
I LOVE scones. Thank you for the recipe! Maybe I'll make them this weekend!
ohmygosh that sounds delicious ! I love cranberry anything. =)
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