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    Cranberry-Orange Scones


    Source of Recipe


    BH&G Holiday Cooking, 1994

    List of Ingredients




    1 1/2 cups All-purpose flour
    1/4 cup Granulated sugar
    2 teaspoons Baking powder
    1 teaspoon Orange peel -- finely shredded
    1/4 cup Butter or margarine
    2/3 cup Cranberries -- coarsely chopped
    1/3 cup Chopped nuts -- pecans or walnuts
    1 Egg -- beaten
    1/3 cup Orange yogurt
    1 Egg white -- slightly beaten
    2 tablespoons Chopped nuts -- pecans or walnuts
    Powdered sugar

    Recipe



    Preheat oven to 400 degrees; grease a baking sheet. Stir together the flour, sugar, baking powder and orange peel in a large mixing bowl. Using a pastry blender, cut in the margarine until hte mixture resembles coarse crumbs. Add the cranberries and 1/3 cup nuts; toss until mixed. Make a well in the center of the dry mixture. Stir together the egg and yogurt; add all at once to the dry mixture. Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface.

    Quickly knead the dough by gently folding and pressing the dough for 6 to 8 strokes, or until the dough is nearly smooth. Divide the dough in half. Pat or lightly roll one portion of the dough into a 4-inch circle on the baking sheet. Repeat with the remaining dough. Using a sharp knife, cut each circle into 6 wedges. Do not separate the wedges.

    Brush the tops of the scones with the beaten egg white; sprinkle with 2 tablespoon chopped nuts. Bake for 15 to 18 minutes, or until done. Remove from the baking sheet. Cool on a wire rack for 5 minutes. Sift powdered sugar over the tops. Break the scone circles apart into wedges and serve warm.

 

 

 

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