Cranberry Orange Scones

Cranberries, oranges and scones three great tastes, that combine to go together even better.

There are three different ways to prepare this recipe. The first is with chopped fresh or frozen cranberries. This will produce a fairly tart scone which some people may not like. To sweeten it a little, you can cook the berries in a simple syrup until they burst then drain and finish the recipe. Most likely however for the majority of people using a dried cranberry chopped fine will work best.

Ingredients for Cranberry Orange Scones

½ cup buttermilk ( you can use whole or half&half)
¼ cup fresh orange juice
Zest of one large orange
1 package of dried cranberries chopped
1 egg beaten
2 cups of flour sifted
2 Tbs sugar
1 Tbs + 1 tsp baking powder
½ tsp salt
1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Directions for Cranberry Orange Scones

Set oven at 425° with the rack in the center of the oven.

Sift the flour, sugar, salt and baking powder into a bowl. Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have the consistency of corn meal.

You can also come into the 21st century and use a food processor for these first steps. Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.

Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.

Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.

Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.

Place on to a lightly greased sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,

Serve warm.

Here are a few items to help make this recipe:
https://www.amazon.com/Orblue-Pastry-Cutter-Stainless-Steel/dp/B00SHJE4XU/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048258&sr=1-1-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=77e67e43d79a34206e876fb06a657148
https://www.amazon.com/Pastry-Scraper-Cutter-Professional-Stainless/dp/B00X4FTDS8/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1488048307&sr=1-2-spons&keywords=pastry+cutter&psc=1&linkCode=ll1&tag=rantsravesa06-20&linkId=70f5e3702b4422979d5f11f1e540260c

As a dedicated S.A.P.P. I am a scones purist at heart. Plain with melted butter and a sweet jam are to “die for”. These will do in a pinch but are appreciated by the 2 legged scotties more than I! But you can’t beat a scone no matter what for breakfast so 5 paws.

Yum

Cranberry Orange Scones

Ingredients

½ cup buttermilk ( you can use whole or half&half)
¼ cup fresh orange juice
Zest of one large orange
1 package of dried cranberries chopped
1 egg beaten
2 cups of flour sifted
2 Tbs sugar
1 Tbs + 1 tsp baking powder
½ tsp salt
1/3 cup of chilled butter cut into cubes=5 1/3 Tbs

Instructions

Set oven at 425° with rack in the center of the oven.
Sift the flour, sugar, salt and baking powder into a bowl. Add the cubed butter and with a pastry cutter cut the butter into the the mixture until you have the consistency of corn meal. Now add the milk, OJ, egg, zest and cranberries and stir only until no raw flour shows.
Turn the dough out on to a lightly floured surface and very gently knead no more than 15 times.
Cut the dough in half and form each half into a ball and flatten out into a round and cut each round into 6 equal pie shaped pieces.
Place on to a lightly grease sheet pan and bake in the center of the oven for approximately 12 minutes until they have risen and are lightly golden brown,
Serve warm.

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