Friday, May 20, 2011

cranberry orange scones

This is a really yummy scone recipe that I found at Martha Stewart. I'm not the biggest fan of scones because they are usually too plain and dry for my taste but this recipe comes out really moist and the orange zest adds just the right pop of flavor. 

1 1/2 cups all purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary

Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl stir together flour, sugar, baking powder, baking soda, salt and orange zest.

With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal (or until it feels like your arms are going to fall off). Stir in dried cranberries. Make a well in the center of the mixture. Add buttermilk and stir until just combined; do not ovemix. Use a little more buttermilk if dough is too dry to work with (mine actually usually ends up a little too wet).

Transfer dough to a lightly floured surface; shape into an 8 inch round. 

Transfer to baking sheet. Cut circle into 8 wedge

Martha's recipe says to space them 1/2 inch apart (to prevent sticking, dust knife with flour) but my first batch I did that way all grew back together during baking. So my second one I spaced them more like 1-2 inches apart. I also patted some raw sugar onto the tops.

Bake until golden brown 18-20 minutes. Yummy!!

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