Cranberry-Orange Scones
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Ingredients
- 8 tablespoons salted butter (1 stick, frozen, grated)
- 2 cups ultragrain flour
- 1/3 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoons salt
- 1/4 teaspoons baking soda
- 1/2 cups sour cream
- 1 egg (large)
- 1/2 cups dried cranberries
- 2 teaspoons orange rind (about 2 oranges)
Directions
| Using a food processor, grate butter. Add dry ingredients to bowl, and pulse to mix. Add sour cream and egg, and blend until moistened. Add cranberries and rind, and pulse until mixed in. (I like to use the blade to chop up the mix-ins while incorporating them.) Turn dough out onto a counter or cutting board. Form into a disc about 8" in diameter and 3/4" thick. Cut into 8 triangular slices. Place on a baking sheet lined with parchment paper or a silapt about 1" apart, and bake at 400 for 15-18 minutes or until edges are slightly golden. Allow to cool slightly, and serve immediately. Adapted from AllRecipes.com | |
| Variations: Blueberry Lemon-Lime: 1/2 cup dried blueberries, 1 tsp lemon rind, 1 tsp lime rind Cherry-Almond: 1/2 cup dried cherries, 2 tsp almond extract, 1/4 cup sliced almonds Chocolate: 1.5oz dark chocolate and 1.5oz milk chocolate finely chopped, 1 tsp vanilla extract | |
| Recipe and photos from Mayhem in the Kitchen! https://mayheminthekitchen.com/quick-cranberry-orange-scones/ |