Tuesday, November 13, 2012

Orange Cranberry Scones

Cranberries are such a fall/Thanksgiving flavor. And I love them... but only during this time of year. These Orange Cranberry Scones (from the Dinner Doctor) are simple to make because they are from a mix such as Bisquick. They are also not rock hard like typical scones but soft and almost bread-like. I made these last weekend for Thanksgiving and before putting them in the freezer I had some "crumbs". Delicious!

Orange Cranberry Scones

by Lindsey
Keywords: bake bread orange cranberry

Ingredients (12 scones)
  • 3 c plus 2 tbs Bisquick
  • 4 tbs cubed cold unsalted butter
  • 1/3 c plus 1 tbs sugar
  • Zest from one medium orange
  • 1/3 c chopped dried cranberries
  • 1 large egg
  • 1/2 c milk
Preheat the oven to 375*.
Place the 3 c of Bisquick and butter cubes in a medium bowl and cut with a pastry cutter. To make this easier, you can also pulse the ingredients in a food processor. The mixture should look like little peas.
Stir in the sugar, orange zest and cranberries.
Add the egg and milk and stir until just combined; it should be sticky and not wet.
Dust the counter with 1 tbs of the Bisquick and knead the dough 6-8 times.
Sprinkle the remaining 1 tbs of Bisquick on top of the dough and pat into a 10" flat circle.
Cut into 12 equal slices and transfer to an ungreased baking sheet.
For softer scones, place so each slice is touching and for crisper scones, spread further apart.
Sprinkle the top with the remaining 1 tbs of sugar.
Bake for 12-14 minutes or until slightly golden brown.
Serve warm.
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