The mid-Atlantic region had its first significant snow storm of the season today. Government offices and schools closed in Northern Virginia as we had six to eight inches of snow. For me the storm presented an opportunity to slow down and focus on a few tasks, one was baking a few items before the possibility of our electricity going out.
This recipe for cranberry-orange scones are from my good friend Cynthia, who is a fabulous culinary chef by trade. I did not do well the first few times I attempted to bake the scones, but have improved upon the recipe with a bit of practice. Enjoy!!!
- Preheat oven to 400°F.
- Line sheet pan with parchment paper.
- Sift 3 cups of flour, 1/3 cup of sugar, 2-½ baking powder, 1 tsp. salt and ½ tsp baking soda into large bowl. Mix in orange zest.
- Add 6 oz (cold) butter and cut in with fingertips or biscuit cutter until mixture resembles coarse meal.
- Mix in ¾ cup dried cranberries. Gradually add 8 oz of buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.
- Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush tops of scones with milk and sprinkle generously with sugar.
- Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.
Stay safe and warm,