Sunday, September 18, 2005

Cranberry-Orange Scones

2 2/3 cups flour
4 tsp baking powder
½ cup sugar
½ tsp salt
1/3 cup cold butter
1 large egg
2/3 cup buttermilk
¼ cup orange juice concentrate, thawed
(plus 1tbs for brushing tops)’
2/3 cup fresh or frozen cranberries

In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together buttermilk, egg and orange juice concentrate. Make a well in centre of crumbs and add liquid. Bring together with a fork, then turn out onto a floured work surface and knead a few times (add a little more flour if sticky). Knead in half of the cranberries, but don’t overwork or the dough with toughen. Pat into an 8-inch circle and press in remaining cranberries. Cut circle into 8 wedges and place on a silpat-lined baking sheet. Bake at 375 degrees for 15 minutes, until lightly golden.

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