Mmmm, scones. Originally made in Scotland… maybe. It could have been Germany or they may even be Gaelic, no one really knows. What we do know, however, is that they are a light yet filling treat similar to American biscuits. They are commonly made with fruit inside and are excellent with coffee.
Scone: a small unsweetened or lightly sweetened biscuit-like cake.
Scones are meant to be light and not very sweet, using any variety of fruits to add flavor and texture. Dip them in your coffee in the morning or enjoy as a quick (filling) breakfast on the go.
Cranberry Orange Scones
3 C Flour
1/3 C Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
3 TBS Orange Peel (grated)
3 TBS fresh squeezed Orange Juice
3/4 C CHILLED unsalted BUTTER (not margarine)
1 C Dried Cranberries
1 C Chilled Buttermilk (preferred) or whole milk
Preheat oven to 400°. Sift flour, sugar, baking powder, salt, baking soda, and orange peel together. Cut your chilled butter into half inch slices and drop into the flour mixture. Using your pasty blender (easiest), fork or hands, mix until you have very fine clumps of butter in your flour.
Gradually add milk into the center and slowly mix, constantly keeping your dough in a ball. Do not over mix. Add in the orange juice and cranberries. Lightly sprinkle flour on your surface in preparation for kneading. You’re only going to overturn the dough about three times.
Keeping the dough in a circle, start to flatten until it’s about 1″ thick. Slice into wedges (8-10 depending on the size you’d like) and place on your baking sheet. You can put them somewhat close together (about 2″ apart) because they won’t expand outward much.
Bake until the tops are golden… about 20 mins. Enjoy!
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