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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Twelfth Night or not, these scones can be made & enjoyed anytime of the year! The original of this slightly-tweaked recipe was found in the Pillsbury Holiday Baking 2008 cookbook. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup granulated sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup unsalted butter, softened |
2/3 cup dried sweetened cranberries |
1/2 cup vanilla chip |
2 teaspoons orange zest, minced |
1/2 cup non-fat vanilla yogurt |
1/3 cup 2% buttermilk |
1 -2 tablespoon 2% buttermilk |
1 tablespoon granulated sugar |
3/4 teaspoon orange zest, minced |
Directions:
1. FOR THE SCONES: Preheat oven to 375 degrees F & grease a cookie sheet.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda & sale, then with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
3. Stir in the cranberries, vanilla chips & the 2 teaspoons of orange zest, before adding the yogurt & the 1/3 cup of buttermilk. Stir just until dry ingredients are moistened.
4. Shape dough into a ball, & place it on the prepared cookie sheet. With floured fingers, press or roll the dough into an 8-inch round, then cut the round into 8 wedged, but DO NOT SEPARATE THE WEDGES.
5. FOR THE TOPPING: Brush the dough with 1 to 2 tablespoons of buttermilk. Then, in a small bowl, mix the 1 tablespoon of sugar with the 3/4 teaspoon or orange zest & sprinkle that over the dough.
6. Bake 15 to 20 minutes or until the edges are light golden brown. Immediately remove from the cookie sheet & place on a serving tray. Let cool for 5 minutes, then separate the wedges & serve warm.
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