cranberry scones
Posted: Mon Sep 19, 2005 12:03 pmfrom the redwoods preview...
Ingredients:
2/3 cup buttermilk or plain yogurt {i use a single serving container of vanilla yogurt.}
1 large egg
3 cup flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold, unsalted butter, cut up
1 cup fresh or frozen cranberries {dried are fine, too.}
1/2 cup granulated sugar
1 tsp grated orange peel
1 Tbsp butter @ room temperature
Heat oven to 375 degrees. Beat egg into yogurt in a glass bowl. Put flour, baking powder, soda and salt into a large bowl. Stir to mix well. Add the stick of butter and cut in with a pastry blender or rub in with your fingers, till mixture looks like fine granules.
Add cranberries, sugar, and orange peel: toss lightly to distribute evenly. Add yogurt mixture. Stir with a fork until a soft dough forms. {more flour for drier scones, less flour for not-so-dry scones.}
Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.
Bake 20 to 25 minutes or until medium brown. Remove to wire rack. Brush with the 1 Tbsp of soft butter. Let cool, uncovered, at least 1 hour before serving.
Makes 8 {honkin huge} scones.
{roy would also like for me to add that you can substitute wheat flour up there, and it's still good.}
enjoy!
Ingredients:
2/3 cup buttermilk or plain yogurt {i use a single serving container of vanilla yogurt.}
1 large egg
3 cup flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick cold, unsalted butter, cut up
1 cup fresh or frozen cranberries {dried are fine, too.}
1/2 cup granulated sugar
1 tsp grated orange peel
1 Tbsp butter @ room temperature
Heat oven to 375 degrees. Beat egg into yogurt in a glass bowl. Put flour, baking powder, soda and salt into a large bowl. Stir to mix well. Add the stick of butter and cut in with a pastry blender or rub in with your fingers, till mixture looks like fine granules.
Add cranberries, sugar, and orange peel: toss lightly to distribute evenly. Add yogurt mixture. Stir with a fork until a soft dough forms. {more flour for drier scones, less flour for not-so-dry scones.}
Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.
Bake 20 to 25 minutes or until medium brown. Remove to wire rack. Brush with the 1 Tbsp of soft butter. Let cool, uncovered, at least 1 hour before serving.
Makes 8 {honkin huge} scones.
{roy would also like for me to add that you can substitute wheat flour up there, and it's still good.}
enjoy!
