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This Recipe contributed by: |
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| Makes 8 scones. Ingredients: 3/4 c. chopped craisins or 1/2 c. chopped fresh cranberries 1/4 c. plus 2 tablespoons granulated sugar 2 c. flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon salt 1/2 c. butter, chilled 2 large eggs 4 tablespoons orange juice if using craisins (or 2 tablespoons orange juice if using fresh cranberries) 1 teaspoon vanilla extract 4 tablespoons (or more!) grated orange peel Lightly butter a 10" diameter circle in the center of a baking sheet. Directions: Preheat oven to 325 degrees. In a small bowl, stir together the cranberries and 2 tablespoons of the sugar. Let stand about 5 minutes. Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup sugar, baking powder and salt. Cut the butterinto a 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, juice, vanilla and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry mixture until evenly distributed. With lightly floured hands, pat the dough into a 9 inch circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 20 minutes on second rack from the top. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container. Note: for a glaze, combine 1 egg white mixed with 1/2 teaspoon water and brush over the top and sides of the dough just before baking. |
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| (Updated: 19 Jul 2002) | ||||||||||
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