Ingredients
2 cups flour
2 TBSP sugar
1 TBSP Baking Powder
1 teaspoon salt
1/4 cup COLD unsalted butter, cut into small pieces
2 TBSP orange zest
1/2 cup dried cranberries
1 cup Half & Half
raw sugar for decoration
Directions
Preheat oven to 375 degrees.
Sift together the flour, sugar, baking powder and salt into a large bowl.
Add the cold butter and blend with a pastry blender until coarse and crumbly.
Add the orange zest and cranberries and toss.
Add Half & Half and mix just until combined.
At this point you can either drop large spoonfuls of the mixture onto a cookie sheet to make round, rustic looking scones. Or you can knead the dough with some extra flour and pat flat. Then cut into triangles and place onto cookie sheet for more traditionally shaped scones.
Top each scone with some raw sugar.
Bake for 15 minutes or until just golden brown.2 TBSP sugar
1 TBSP Baking Powder
1 teaspoon salt
1/4 cup COLD unsalted butter, cut into small pieces
2 TBSP orange zest
1/2 cup dried cranberries
1 cup Half & Half
raw sugar for decoration
DirectionsPreheat oven to 375 degrees.
Sift together the flour, sugar, baking powder and salt into a large bowl.
Add the cold butter and blend with a pastry blender until coarse and crumbly.
Add the orange zest and cranberries and toss.
Add Half & Half and mix just until combined.
At this point you can either drop large spoonfuls of the mixture onto a cookie sheet to make round, rustic looking scones. Or you can knead the dough with some extra flour and pat flat. Then cut into triangles and place onto cookie sheet for more traditionally shaped scones.
Top each scone with some raw sugar.
Serve warm with Clotted Cream and ENJOY!
Posts
No comments:
Post a Comment