CRANBERRY-ORANGE WALNUT SCONES
Source of Recipe
Jennifer Wickes mailto:jwickes@2xtreme.net wwrecipes- Starters - Shrimp and Pork Toast - November 19, 2001, theme - A Local Specialty from My Corner of Recitopia
Recipe Introduction
Hi! I just moved from California to New Jersey. I am about to embark
on the holiday season in a new and strange place. The one thing
consistent with NJ, is that I still have no family around. Despite
that, it is always strange in a new place, so I decided to make these.
I make them every year in December and they are comforting and remind
me of home (Bermuda).
List of Ingredients
3-cups flour
1/2 cup sugar
1-tablespoon baking powder
1-teaspoon salt
3/4 cup butter
2-tablespoons grated orange zest
1-cup fresh cranberries
1/2 cup chopped walnuts
3/4 cup milk
1/4 cup fresh orange juice
For the glaze:
2 tablespoons half and half
2 teaspoons sugar Recipe
Preheat your oven to 425 and butter a baking sheet. In a large bowl,
mix together the flour, sugar, baking powder and salt. Blend the
butter into the dry ingredients, using your fingertips or a pastry
blender, until the mixture is crumbly. Add the orange zest,
cranberries and walnuts and toss to combine. Add the milk and juice,
and stir until the dough is rough. Gather the dough together and
place on a floured work surface. Knead gently about 10 times. Divide
the dough in half and pat each piece into a circle about 6 inches in
diameter and about 1/2 inch thick. To glaze, brush the circles with
the half and half and sprinkle with sugar. Cut each circle into eight
pie-shaped wedges. Place the scones, barely touching, on the prepared
baking sheet. Bake until puffy and golden, 15 18 minutes. Makes 16
scones.
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