Scones are quick and easy. These have a great orange flavor. Work the dough as little as possible to keep them tender.
Pre-heat oven to 375 degrees F./190 degrees C.
3 cups flour
½ cup sugar
5 tsp double acting baking powder
1 tsp salt
1 cup (2 sticks)/250 g unsalted butter, chilled, cut in small pieces
½ cup dried cranberries or currants, soaked in orange juice for 10 minutes
½ cup chopped, toasted pecans (optional)
½ cup milk
Zest of one orange
- Combine flour, sugar, baking powder and salt in a large bowl.
- Cut in butter with two knives or pastry cutter until dough is in pea-size crumbs.
- Drain cranberries and add to dry ingredients along with pecans, if used.
- In a small bowl, whisk egg, orange zest and milk together to mix
- Add liquid to dry ingredients and combine quickly until dough forms a ball. (In very dry climates, you may need to add some additional milk.)
- Roll out on floured surface ½-inch to ¾-inch thick (about 1.5 cm), Cut into your preferred shape and place on an ungreased baking sheet. (Or, freeze until needed.)
- Bake for 25 minutes or until golden brown (longer if frozen)
Source: “Bread Alone” by Judith Ryan Hendricks, p. 292 (paperback edition)
Copyright © 2001-2012 by The Still Waters Group
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