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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: 3/4 cup chopped craisins or 1/2 cup chopped fresh cranberries 1/4 cup plus 2 tablespoons granulated sugar 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup butter, chilled 2 large eggs 4 Tbsp orange juice if using craisins or 2 Tbsp orange juice if using fresh cranberries 1 tsp vanilla extract 1/4 cup grated orange peel Instructions: Lightly butter a 10 inch diameter circle in the center of a baking sheet. Preheat oven to 325 degrees. In a small bowl, stir together the cranberries and 2 tablespoons of the sugar. Let stand about 5 minutes. Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry mixture until evenly distributed. With lightly floured hands, pat the dough into a 9 inch circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 20 minutes on second rack from the top. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and enjoy! |
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