These are REALLY easy... you know, easy but people THINK that you've worked your tail off. No, in fact... these were so simple I needed something else to do, so I bottled 6 more pints of applesauce while I made them. But I digress.
I give you: Cranberry Scones!
2 cups all-purpose flour, plus extra for the counter
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, chilled & cut into 1/4-inch cubes
1 teaspoon grated orange zest
3/4 cup dried cranberries
1 cup heavy whipping cream (milk may be substituted)
Adjust the oven rack to the middle position and heat the oven to 450
degrees. Mix the flour, sugar, baking powder and salt together in a
medium bowl. Scatter the butter and the orange zest over the top.
With a pastry blender, cut the butter into the flour mixture until it
resembles coarse cornmeal (having a few slightly larger lumps are OK)
Add the cranberries and quickly mix in (be careful not to over-mix) Stir
in the heavy cream (or milk) with a rubber spatula until the dough
begins to form (about 30 seconds).
Turn the dough and any floury bits onto the floured counter and knead
until it forms a rough, slightly sticky ball (5 to 10 seconds).
Press the dough evenly into a 9” cake pan for the round shape. Flip
the now shaped dough back onto the counter and cut into 8 wedges.
Place the wedges evenly spaced on an ungreased baking sheet.
Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a
wire rack at least 10 minutes. Serve warm or at room temperature
(resist eating them hot out of the oven, because the cooling time firms
them up and improves their texture)
Just a quick note: If you happen to HATE dried cranberries (sorry Nicole...) you can omit them and the orange zest. You could really add anything you wanted to these babies... or nothing at all. They're forgiving, so no worries. :)
1 comment:
Mmmmmmmm!! Those look yummy!!
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