Bake
yourself and your family a nice treat for the weekend with this week’s
recipe! I love to throw tea parties, and I love to experiment with
new recipes, however every party I ever throw always features these
scones. Simply said, they are the best! Simple to
make, and extremely tasty, they always get rave reviews. Serve
with your favorite jam, cream, or lemon curd.
Cranberry
Orange Scones
- 3 cups all
purpose flour
- 1/3 cup
sugar
- 2 1/2 teaspoons
baking powder
- 1 teaspoon
salt
- 1/2 teaspoon
baking soda
- 1 tablespoon
grated orange peel
- 3/4 cup (1 1/2
sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 cup dried
cranberries
- 1 cup chilled
buttermilk
- Optional:
milk & superfine sugar
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. Split dough in half, and form each half into a
1-inch-thick round. Cut each into 8 wedges. Cut into
8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
Optional – brush tops with milk and sprinkle lightly with sugar
(add a nice crunch and makes them look pretty!). 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.



