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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This has been one of my favorite scone recipes for a long time, and I make these quite often. They are quite easy to mak, and taste so wonderful when eaten about 5 minutes out of the oven, slathered with butter. (note: any leftovers, But I doubt if you will have any, can be frozen, just split and toast!) Ingredients:
2 cups all-purpose flour |
1/3 cup sugar, plus |
2 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
4 tablespoons butter, chilled,and cut into small pieces |
1 cup fresh cranberries, coarsely chopped |
1 tablespoon grated orange zest |
1 large egg |
1 large egg, separated |
3/4 cup heavy cream (35%) |
Directions:
1. Set oven to 400 degrees.
2. In food processor, put flour, 1/3 cup sugar, baking powder, salt and cold butter pieces; process until mixture resembles coarse crumbs.
3. Transfer to a large mixing bowl, stir in cranberries and orange zest.
4. Lightly beat the whole egg and the egg yolk together in a small bowl.
5. Whisk in the cream until blended.
6. Add to the flour mixture, and stir until the dough begins to hold together.
7. Turn the dough out onto a lightly floured surface, and knead gently until smooth; roll out the dough to 1-inch thickness.
8. Cut out with 1 3-inch round cookie/biscuit cutter; place 1-inch apart on a greased or parchment paper-lined baking sheet.
9. Beat egg white just until foamy, and brush over tops of each scone with a pastry brush.
10. Sprinkle tops of scones lightly with remaining sugar Bake for 15-20 minutes, or until puffed and lightly golden brown.
11. Serve warm or at room temperature.
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