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Fresh orange and cranberries partner in sweet coffeeshop scones.
Recipe by GoldMedal
Prep Time
25min
Total Time
45min
Servings
16servings (1 scone and 1 1/2 teaspoons butter each)
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Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.
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Bake 18 to 22 minutes.
No buttermilk? Just use 1 to 1 1/2 teaspoons vinegar or lemon juice plus enough milk to make 1/3 to 1/2 cup.
*Percent Daily Values are based on a 2,000 calorie diet.
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