Cape Cod Cranberry Scones
Cape Cod Cranberry Scones recipe
Yield
16 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¾ | cup |
butter
or margarine |
|
| 1 | cup |
cranberries
coarsely chopped |
|
| 2 | teaspoons |
orange zest
grated |
|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
buttermilk
or sour milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 177 | ml |
butter
or margarine |
|
| 237 | ml |
cranberries
coarsely chopped |
|
| 1E+1 | ml |
orange zest
grated |
|
| 158 | ml |
sugar
|
|
| 118 | ml |
buttermilk
or sour milk |
|
Directions
Preheat oven to 400℉ (200℃).
In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives.
Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened.
Working on floured surface, shape dough into two 8-inch circles, ½-inch thick.
Cut each circle into eight wedges and place on ungreased cookie sheet.
Bake for 12 to 15 minutes, until lightly browned.
Note: You may brush the top of scones with egg white, then sprinkle with some sliced almonds if you wish before baking.
