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Cranberry Orange Scones
(recipe, Carrie Floyd)
I love the combination of cranberries and oranges in tarts, quick breads, relish, and now scones. This was a recipe I created when I was fooling around with scones made with whole-wheat pastry flour and decided to add a cup of leftover cranberries.
- ⅔ cup sugar
- 1 large orange, washed and dried
- 1¼ cups all-purpose flour
- ¾ cup whole-wheat pastry flour
- 1 Tbsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 stick (8 tablespoons) cold unsalted butter
- 1 cup fresh cranberries, washed, dried, and halved
- 1 egg
- ⅔ cup buttermilk
- Milk for glazing
- Preheat oven to 400 degrees. Nest two baking sheets of the same size together, then line the top one with a Silpat mat or parchment paper. (Using two pans for baking will keep the scones from browning too quickly on the bottom.)
- Measure the sugar into a small bowl. Zest the orange with a Microplane into the sugar. Stir the orange zest into the sugar and set aside.
- In a medium bowl, mix together both flours, baking powder, baking soda, salt, and ⅓ of the orange sugar. Cut the butter into cubes and add it to the flour mixture; use your fingers to break the butter into the flour until the mixture looks like cornmeal.
- In another bowl, whisk the egg with the buttermilk until smooth. Toss the cut-up cranberries with half the remaining orange sugar. Add the buttermilk-egg mixture and the sugared cranberries to the flour mixture and stir until moistened.
- Turn dough out onto a lightly floured surface and knead just until the dough comes together and the cranberries are evenly distributed. Pat dough into a ½-inch round, brush milk over the surface, and sprinkle with the remaining orange sugar. With a floured knife, cut the dough into 8 to 10 wedges.
- Place the scones on the prepared pan and bake 15 to 20 minutes, until golden brown and cooked through. (If in doubt, break a scone in half and see if it's nice and crumbly). Cool briefly, then serve warm, with butter if you like.