Cranberry Orange Scones
Source of Recipe
by Millie, from BH&G Old Fashioned Baking
List of Ingredients
1½ C all-purpose Flour
¼ C sugar
2 tsp baking powder
1 tsp finely shredded orange peel
1/8 tsp salt
¼ C butter {margarine}
2/3 C cranberries, coarsely chopped
1/3 C chopped pecans or walnuts
1 beaten egg
1/3 C orange yogurt
1 slightly beaten egg white
2 T chopped pecan or walnuts
Powdered sugar
Recipe
Grease a baking sheet; set aside.
In a large mixing bowl stir together flour, sugar, baking powder, orange peel and salt.
Usin a pastry blender, cut in butter til mix resembles coarse crumbs.
Add cranberries & 1/3 C nuts, then toss til mixed. Make a well in the center of the dry mix.
In a small mix bowl stir together beaten egg & yogurt. Add yogurt mix all at once to the dry mix. Using a fork, stir JUST TIL MOISTENED. Turn the dough out onto a lightly floured surface.
Quickly knead dough by gently folding & pressing dough for 6~8 strokes or til dough is NEARLY smooth.
Divide dough in half.
On the prepared bake sheet, pat or lightly roll one portion of the dough into a 4” circle. Repeat with the remaining portion of dough.
Using a sharp knife, cut EACH circle into SIX wedges. DO NOT SEPARATE WEDGES.
Brush tops of scones with beaten egg white, the sprinkle with 2T nuts.
Bake at 400° for 15~18 minutes or til done. Remove scones from baking sheet and cool on a wire rack for 5 minutes.
Sift powdered sugar over tops.
Break scone circles apart into wedges and serve warm.
Makes 12
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