Mom's Cranberry Orange Scones
Cranberry Orange Scones recipe
Yield
14 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
cranberries
frozen |
|
| 2 | tablespoons |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ⅓ | cup |
butter
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | large |
eggs
|
|
| ½ | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 118 | ml |
cranberries
frozen |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 79 | ml |
butter
|
|
| 15 | ml |
orange zest
grated |
|
| 2 | large |
eggs
|
|
| 118 | ml |
buttermilk
|
|
Directions
Blend ¼ cup of the flour with cranberries and let stand overnight to absorb excess moisture.
Next day, mix remaining flour and all other dry ingredients.
Cut into butter until mixture is consistency of oatmeal.
Stir in cranberries in flour and orange rind.
Blend eggs and buttermilk. Add to dry ingredients, mixing until just blended.
If dough is sticky, flour hands and pat into a 6-inch ball.
Score deeply into six wedges. Bake in a 400℉ (200℃) oven until top turns golden and springs back, about 15 minutes.
Glaze with fresh cream and sugar immediately if desired after baking.
