Monday, December 30, 2013

Cranberry-Orange #Scones #Recipe, a Holiday favorite from Karen Rose Smith

Whenever I tweet or post on Facebook about these CRANBERRY ORANGE SCONES, a friend asks for the recipe. This is a family favorite especially this time of year and what I really love about them is that they freeze well so you can make them ahead of time. So enjoy!

 2 cups all purpose flour
1/3 cup sugar plus another teaspoon on the side for sprinkling on top before baking
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tablespoons unsalted butter (frozen)
1/2 cup chopped dried cranberries
1/4 cup ground pecans
1 tablespoon orange rind grated
1/2 cup sour cream (sometimes I add a little more if I need it for dough to stick together!)
1 large egg (make sure it's large)
400 degree oven
parchment paper (you can get it in a roll to tear off as needed)

Mix flour, sugar (1/3) cup, baking powder, soda and salt. Grate frozen butter into flour mixture. Work in butter. Stir in cranberries, nuts, and orange rind. Whisk sour cream and egg until smooth. Using fork, stir into flour mixture. Make ball. You can form into individual scones--I get seven.  OR pat onto lightly floured surface to 8 inch circle. Sprinkle with sugar. Cut into 9 triangles. Set either triangles or round scones sprinkled with sugar on cookie sheet covered with parchment. Bake 15-17 minutes until golden brown.

Tip--Grate the butter frozen but then after it's grated, let it sit for about ten minutes. It's easier to work into the flour mixture.

©2013 Karen Rose Smith

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