by
Morwen
The book from which this recipe comes, is the most delightful book ever! And I will never be able to thank my friend enough for giving it to me! It has everything from regular bread and quick breads to crumpets, scones, biscuits and even calzone and pizza! Today I bring you these scrumptious scones filled with tart cranberries and the sweet taste of orange. I did alter the recipe slightly, so those are the measurements I am listing, for example, these scones call for Sugar, but as usual, I used Honey instead. I also discovered that I added a 1/4 cup more Orange Juice then was called for. Guess that would be why the dough was super sticky and I had to add more Flour!
3 cups All-Purpose Flour
3 tsp Baking Powder
3/4 tsp Salt
1/2 tsp Nutmeg
6 TBSP Butter, cut into small pieces
1 TBSP finely grated Orange Zest
1 cup dried Cranberries (the recipe originally calls for 1 cup fresh Cranberries, coarsely chopped)
2 medium Eggs
1/4 cup Honey
1/4 cup freshly squeezed Orange Juice
3/4 cup Milk
1. Preheat the oven to 415°F. Lightly grease a baking sheet without sides. Combine the Flour, Baking Powder, Salt and Nutmeg in a large mixing bowl. Whisk to blend thoroughly. Add the Butter and cut in with a knife (I used my hands) until the mixture is crumbly. Add the Orange Zest and Cranberries, and toss to combine.
2. Ina separate bowl, whisk together the Eggs, Honey and Orange Juice. Stir in the Milk. Make a well in dry ingredients. Pour in Egg mixture and stir gently til combined. Gather the dough together and turn onto a light floured surface. Knead 25 times, sprinkling flour if necessary to prevent sticking.
3. Pat the dough into a 10x10 in. square. Cut into 5 equal strips, then cut each strip into 5 pieces. Transfer to the prepared baking sheet. Bake in the preheated oven for 10 minutes, or until lightly browned. Serve immediately or cool on a rack.
*this recipe is a variation of the Orange Cranberry Scone recipe from Judy Gorman's Breads of New England.
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