"Anyone can have one kid. But going from one kid to two is like going from owning a dog to running a zoo." - P. J. O'Rourke

Monday, December 30, 2013

Cranberry-Orange Scones

My friend, Sara, requested this recipe, so I thought I would share it with you all as well.  It comes from the Best of Byerly's cookbook.

Cranberry and Orange Scones
2 cups flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbs. butter
1/3 cup dried cranberries, coarsely chopped (I sometimes omit these)
1 egg, slightly beaten
- milk
1 egg white, slightly beaten
2 Tbs. sugar
1 Tbs. grated orange peel

Heat oven to 425 degrees. Combine flour, 1/4 cup sugar, baking powder, and salt.  With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries.  Combine egg with enough milk to measure 2/3 cup; stir into flour mixture with fork just until mixture holds together.  Gently form into a ball with fingers; turn onto lightly floured surface.  Knead gently 10 to 12 strokes.  With floured rolling pin, lightly roll dough on floured surface to 1/2 inch thickness.  Cut into triangular pieces. Arrange scones on an ungreased baking sheet about 2 inches apart.  Brush with egg white.  Combine 2 Tbs. sugar and orange peel; sprinkle over tops of scones.  Bake until lightly browned (8 to 10 minutes)

***I usually grate some orange peel into the dough with the milk/egg mixture to increase the orange flavor.  I also double the orange/sugar mixture to sprinkle over the top....just because I like it better that way. 

These can be served with Mock Devonshire Cream, if desired.  You can find that recipe here.

2 comments:

  1. I have a Byerly's Cookbook, but it isn't in there, so I googled the recipe. Your blog was 4th on the list :)

    ReplyDelete

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