During the fall and winter seasons cranberry is a must have on any cooking or baking list. To easily use fresh cranberries I go to this simple scone recipe. Impressive and necessary at any event or just for breakfast these absolutely delicious scones will sooth all your fall cravings. (Just add a pad of soft butter!)
For the Scones: (approximately 16 scones)
3/4 cup buttermilk
1 large egg
2 3/4 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter cold, cut into small squares
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup sugar
2 teaspoons orange zest
To Top:
2 tablespoons melted butter
1/4 cup pearl or sanding sugar
Technique:
Whisk flour, baking powder, baking soda, and salt in a large bowl.
Using a pasting cutter two forks, cut in cold butter into flour mixture until it resembles small pebbles.
Mix in chopped cranberries, sugar and orange zest.
Combine buttermilk and egg in a small bowl and then add to mixture.
Using your hands form a dough into a large ball and place on a floured counter space.
Knead for only a minute and pat into two circles and then cut into 8 wedges each, totaling 16 wedges.
Place scones on greased baking sheet and bake for 16 minutes, rotating sheets halfway through.
While warm, brush scones with butter and sprinkle with sanding sugar.
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