Winter Favorites

Cranberry-Orange -Walnut Scones

Ingredients

  • 3 c. all-purpose unbleached white flour
  • 1/3 c. white sugar
  • 2-1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3/4 c. cold butter
  • 1 c. low-fat buttermilk
  • 1 c. dried cranberries (or fresh, chopped)
  • 1/2 c. walnut, chopped
  • 1 Tbls. orange peel (see note, save juice for glaze)
  • 2 Tbls. milk
  • 2 Tbls. white sugar
  • 1/4 t. cinnamon

Orange Glaze (instead of cinnamon sugar topping)

  • 3/4 - 1 c. powdered sugar
  • approximately 1-2 Tbls. fresh orange juice

Instructions

In a bowl, combine the flour, 1/3 cup of sugar, baking powder, baking soda and salt; cut in butter.

Stir in the buttermilk just until combined. Fold in the cranberries, walnuts and orange peel.

Note: You can use a baking sheet or scones pan, your choice.

Turn dough onto a floured surface and divide in half (see instructions below for scones pan). Shape each portion into a ball and pat into 6-inch circle. Cut each circle into 6 wedges.

Baking Sheet: Place each scone on a lightly greased baking sheet. Brush each scones with a little milk.

Scones Pan: Take about 3/4 of the dough and pat into an 8-inch circle, then cut into 8 wedges. Take the leftover dough and pat into a square, then cut crosswise to get 4 triangles. Lightly grease each section of scones pan. Transfer the other 4 hand-pressed scones to a lightly greased baking sheet. Brush each scones with a little milk.

Bake at 375 degrees for about 20 minutes or until golden brown. Makes 1 dozen.

Cinnamon-Sugar Topping Combine the cinnamon and 2 Tbls. sugar; sprinkle over scones.

Orange Glaze Topping: Mix powdered sugar and orange juice until smooth. Drizzle over each scones. Let sit about 10 minutes to firm up.

NOTE: You can top with cinnamon-sugar topping or powdered sugar glaze, your choice.