Feb 14, 2008
Happy Valentine’s Day everyone! I found this fabulous recipe for Cranberry-Orange Scones at Epicurious (my FAVORITE recipe site) and just had to make them for Valentine’s Day! My daughter and I took them to a Valentine’s tea at a nearby friend’s house. They actually have more of a sweet biscuit texture than a traditional scone. I can’t say these are especially healthy but boy are they scrumptious!
Here’s the recipe with a few adaptations:
3 c. flour
1/2 c. sugar
2 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
1/2 t. cinnamon
2 T. grated orange peel
3/4 c. (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 1/4 c. halved fresh cranberries
1 c. buttermilk (or regular milk soured with 1 T. vinegar)
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Sift flour, sugar, baking powder, salt and baking soda into large bowl.
Mix in orange peel.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Mix in cranberries.
Gradually add buttermilk, tossing with fork until moist clumps form.
Turn dough out onto lightly floured work surface.
Knead briefly to bind dough, about 4 turns.
Form dough into two 1-inch-thick rounds.
Cut each round into 8 wedges with a pizza cutter or do shapes with a cookie cutter.
Transfer wedges/shapes to prepared baking sheet, spacig 2 inches apart. Bake until tops of scones are golden brown, about 15-20 minutes.
Let stand on baking sheet 10 minutes.
If desired, drip glaze (made of confectioner’s sugar, milk & almond flavoring) over scones.
Serve warm or at room temperature.