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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 3 cups all purpose flour 1/3 cup sugar 2 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon baking soda 1 tablespoon grated orange peel 3/4 cup (1 ½ sticks) chilled unsalted butter, cut into ½ inch pieces ¾ cup dried cranberries 1 cup chilled buttermilk, well shaken Instructions: Preheat oven to 375º. Measure flour, then sift into large bowl with sugar, baking powder, salt and baking soda. Mix in orange peel. Add butter and cut with pastry cutter or rub with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Using lightly floured hands, form into ovals about 2” x 3 ½” x 1”. Bake on baking sheet lined with parchment paper until tops are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve warm. Makes about 12 scones. Notes: Formed, but unbaked scones can be frozen on a parchment-lined baking sheet. Once frozen solid, place in an air-tight container and store up to four weeks. Defrost, then bake as directed.. |
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