Enjoy the flavor of oranges and cranberries in these scones.
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Enjoy the flavor of oranges and cranberries in these scones.
2 tbsp grated orange zest
1 cup cranberries (fresh and chopped)
1/2 cup walnuts (chopped)
3 cup all-purpose flour
1/4 cup milk
1/2 cup granulated sugar
1/4 cup fresh orange juice
1 tbsp Clabber Girl Baking Powder
1/2 tsp salt
3/4 cup butter
Preheat oven to 425° F. In a large bowl combined flour, sugar, Clabber Girl Baking Powder, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the orange zest, chopped cranberries and walnuts. Stir until just combined. Add the milk and juice stirring until the dough is mixed. With hands, place the dough on a floured work surface, knead gently. Divide the dough in half and pat each piece into a circle on a greased cookie sheet, about 7-inches in diameter and about 1/2-inch thick. Cut each circle into eight pie-shaped wedges. Bake for about 15 minutes or until golden in color.
2 tbsp grated orange zest
1 cup cranberries (fresh and chopped)
1/2 cup walnuts (chopped)
3 cup all-purpose flour
1/4 cup milk
1/2 cup granulated sugar
1/4 cup fresh orange juice
1 tbsp Clabber Girl Baking Powder
1/2 tsp salt
3/4 cup butter
Preheat oven to 425° F. In a large bowl combined flour, sugar, Clabber Girl Baking Powder, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the orange zest, chopped cranberries and walnuts. Stir until just combined. Add the milk and juice stirring until the dough is mixed. With hands, place the dough on a floured work surface, knead gently. Divide the dough in half and pat each piece into a circle on a greased cookie sheet, about 7-inches in diameter and about 1/2-inch thick. Cut each circle into eight pie-shaped wedges. Bake for about 15 minutes or until golden in color.