Who doesn't love a nice light and fluffy warm scone - I'm not a fan of the dense ones - but give me a light and fluffy scone with a nice cup of java and I am a happy girl! Cranberry-walnut are my favorite although the cherry with dark chocolate chunks are pretty good too. It's been at least a year since I made these bad boys and I wonder to myself why I don't make them more often. If you want to have these fresh for breakfast you have to do a little advance planning OR you can make them the night before and heat them up in the morning. These guys also freeze very well - before eating just pull out of the freezer let them thaw on the counter top and then heat in the microwave for about 30-45 seconds or wrap them in loose fitting foil and pop in the oven at 350 degrees F for about 5-10 minutes.
2 3/4 cups flour
1/3 cup sugar
3/4 tsp salt
1 TBL baking powder
1/2 cup cold butter
1 cup dried cranberries
1 cup chopped walnuts
zest of 1/2 an orange
2 large eggs
juice from 1/2 an orange
1/2 a cup of milk
In a large bowl mix together flour, sugar, salt and baking powder.
Using a pastry cutter cut butter into flour mixture just until the mixture is crumbly.
Stir in cranberries, walnuts & orange zest.
Add wet ingredients & mix well.
Line your counter (or cookie sheet) with parchment paper and dust parchment paper with flour.
Divide dough in half. Round each half into a circle - your circles should be between 5 & 6 inches round and 3/4 of an inch thick:
2 3/4 cups flour
1/3 cup sugar
3/4 tsp salt
1 TBL baking powder
1/2 cup cold butter
1 cup dried cranberries
1 cup chopped walnuts
zest of 1/2 an orange
2 large eggs
juice from 1/2 an orange
1/2 a cup of milk
In a large bowl mix together flour, sugar, salt and baking powder.
Using a pastry cutter cut butter into flour mixture just until the mixture is crumbly.
Stir in cranberries, walnuts & orange zest.
Add wet ingredients & mix well.
Line your counter (or cookie sheet) with parchment paper and dust parchment paper with flour.
Divide dough in half. Round each half into a circle - your circles should be between 5 & 6 inches round and 3/4 of an inch thick:
Slice circles into 8 pieces with a sharp knife dipped in flour and genlty pull them away from each other leaving about 1/2 an inch space in between each scone.
Brush the scones with milk and sprinkle with course sugar.
If you were working on the counter move the parchemnt paper with the scones on it to a cookie sheet.
Place scones on the cookie sheet in the freezer for about 30 minutes. (This step is important in helping get the light and fluffy texture and a higher rise.)
While scones are chilling heat oven to 425 degrees F.
Bake scones for 20-25 minutes or until they are golden brown.
Remove scones from the oven and brush with melted butter.
Eat warm!
Brush the scones with milk and sprinkle with course sugar.
If you were working on the counter move the parchemnt paper with the scones on it to a cookie sheet.
Place scones on the cookie sheet in the freezer for about 30 minutes. (This step is important in helping get the light and fluffy texture and a higher rise.)
While scones are chilling heat oven to 425 degrees F.
Bake scones for 20-25 minutes or until they are golden brown.
Remove scones from the oven and brush with melted butter.
Eat warm!
The original recipe came from King Authur's flour - I modified it just a tad.
Happy baking!
Happy baking!
RSS Feed
