Cranberry-Orange Scones
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/3 cup sugar
- 1 tablespoon grated orange peel
- 3 cups all purpose flour
- 3/4 cup dried cranberries
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- Carbohydrate 55 g(18%)
- Cholesterol 47 mg(16%)
- Fat 18 g(28%)
- Fiber 2 g(8%)
- Protein 6 g(12%)
- Saturated Fat 11 g(56%)
- Sodium 281 mg(12%)
- Calories 404
Preparation Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.
Preparation Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.
