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Sunday, January 23, 2011

Orange-Cranberry Scones with Turbinado Sugar



I found this recipe while thumbing through my Food and Wine 2010 Annual Cookbook.  What caught my eye was the lack of heavy cream in this recipe as well as the simplicity.  Five star rating, nothing flashy just basic, easy and good.
Here is the direct link on their web site Food and Wine.

 Orange-Cranberry Scones with Turbinado Sugar
from Food and Wine Magazine

1 1/2 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons turbinado sugar
6 tablespoons unsalted butter, cut into small cubes and chilled
1/2 cup dried organic cranberries
2 teaspoons grated tangelo zest
1/2 cup buttermilk, plus more for brushing

~ preheat the oven to 425° or 400°for convection
~ line a baking sheet with parchment paper
~ in a bowl, whisk the flour, oats, baking powder, salt and 3 tablespoons of the sugar
~ using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal
~ mix in the cranberries and orange zest
~ stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together
~ on a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges
~ brush with buttermilk. Sprinkle the remaining sugar on top
~ transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned
~ transfer the scones to a rack and let cool slightly. Serve warm or at room temperature.

Chach..Chach...Changes for next time....
1cup of dried cranberries

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