Shop
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.
| print recipe | add recipe to album |
Ingredients: 1 1/2 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder zest from one orange 4 tablespoons cold butter, cut into pieces 1/2 cup dried cranberries 1/4 cup chopped walnuts 1 egg 1/2 cup buttermilk 1/2 teaspoon vanilla Instructions: Preheat the oven to 400 degrees. In a medium bowl, mix the flour, sugar and baking powder together, then add orange zest. Cut in the butter with a pastry blender until the mixture is crumbly. Stir in the cranberries and walnuts. Pour 1/2 cup of buttermilk into a large measuring cup, and add the egg and vanilla and whisk together. Add to dry ingredients and mix just until the dough comes together. Turn the dough out onto a lightly floured surface and knead 2-3 times. Pat dough into a round approximately 3/4 inch thick, and cut into 8-10 wedges, depending on desired size of scones. Set the wedges onto a baking sheet lined with parchment paper. Brush tops with cream or milk and bake for approximately 15 minutes, or until lightly browned. Transfer to a rack to cool at least five minutes before serving. |
Copyright © 1993 - 2012 Lanier Publishing International