Cranberry Orange Scones
By
Stephanie Kinturi
| Servings |
people
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Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 Tbsp orange zest (grated orange peel from approx. 2 oranges)
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp bakig soda
- 3/4 cup cold butter cut into cubes
- 1 cup dried cranberries
- 1 cup buttermilk
- 1/2 tsp vanilla extract
- 1/2 tsp orange extract
- 2 Tbsp butter melted
- few pinches ricotta cheese (optional)
Ingredients
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Instructions
- Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set aside.
- In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture resembles coarse crumbs. Add the dried cranberries and mix well.
- Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
- Turn the dough out onto a floured surface. Knead dough by patting and folding into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough circle into 8 wedges (like a pie).
- Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted butter and sprinkle with the coarse cane sugar (This will add shine and help them to brown evenly)
- Bake for approximately 20 minutes or until bottom of the scones are golden. Cool on a baking sheet for 5 minutes. Serve warm.
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