Cranberry, Orange Walnut Scones
I went to a tea party Sunday afternoon and brought these scones. I think they may be some of the best that I've every made. Naturally I tweaked the original recipe.
2 1/2 cups unbleached white flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter (has to be butter)
1 cup fresh or frozen cranberries
2/3 cup sugar
1/2 cup walnuts
1-2 teaspoons finely grated orange peel
3/4 cup buttermilk
Preheat oven to 400 degrees. Combine the dry ingredients in your food processor, except for the sugar. Add the butter. Pulse on and off until butter is the size of peas. Pour the mixture into a large bowl. Put the cranberries and sugar in the processor and pulse on and off until coarsely chopped. Add the chopped cranberries, walnuts and orange zest to the dry ingredients. Add the buttermilk and stir until the dough comes together. Gather into a ball and knead 6-8 times. Add a bit of flour if it is too sticky. Cut into 2 pieces. Flatter each piece into a circle about 7 inches in diameter. Cut each circle into 8 wedges using a pizza cutter dipped in flour or a sharp knife. Place on an ungreased baking sheet and bake for 15-18 minutes or until lightly browned. You can paint the scones with a little cream or beaten egg and sprinkle with baker's sugar as a little extra if you choose. Remove the scones to wire racks to cool.
The original recipe had a recipe for orange butter which I didn't make, but sounded good.
3/4 cup of butter
1/4 cup of chopped cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon finely grated orange peel
Combine ingredients. Refrigerate for 1 hour before serving. Let it come to room temperature so it is easy to spread.
Adapted from allrecipes.com
2 1/2 cups unbleached white flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter (has to be butter)
1 cup fresh or frozen cranberries
2/3 cup sugar
1/2 cup walnuts
1-2 teaspoons finely grated orange peel
3/4 cup buttermilk
Preheat oven to 400 degrees. Combine the dry ingredients in your food processor, except for the sugar. Add the butter. Pulse on and off until butter is the size of peas. Pour the mixture into a large bowl. Put the cranberries and sugar in the processor and pulse on and off until coarsely chopped. Add the chopped cranberries, walnuts and orange zest to the dry ingredients. Add the buttermilk and stir until the dough comes together. Gather into a ball and knead 6-8 times. Add a bit of flour if it is too sticky. Cut into 2 pieces. Flatter each piece into a circle about 7 inches in diameter. Cut each circle into 8 wedges using a pizza cutter dipped in flour or a sharp knife. Place on an ungreased baking sheet and bake for 15-18 minutes or until lightly browned. You can paint the scones with a little cream or beaten egg and sprinkle with baker's sugar as a little extra if you choose. Remove the scones to wire racks to cool.
The original recipe had a recipe for orange butter which I didn't make, but sounded good.
3/4 cup of butter
1/4 cup of chopped cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon finely grated orange peel
Combine ingredients. Refrigerate for 1 hour before serving. Let it come to room temperature so it is easy to spread.
Adapted from allrecipes.com
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