cranberry orange scones
the green cape cod bed and breakfast 
 
3/4 cup  chopped craisins (sweetened dried cranberries) or 1/2 cup
  chopped fresh cranberries
1/4 cup  plus 2 tablespoons granulated sugar
2 cup  flour
2 tsp  baking powder
1/2 tsp  salt
1/2 cup  butter, chilled
2 large  eggs
4 Tbsp  orange juice if using craisins or 2 tablespoons orange
  juice if using fresh cranberries
1 tsp  vanilla extract
1/4 cup  grated orange peel
 
lightly butter a 10-inch diameter circle in the center of a baking 
sheet. preheat oven to 325 degrees. 
in a small bowl, stir together the cranberries and 2 tablespoon of the 
sugar. let stand about 5 minutes. meanwhile, in a large bowl, stir 
together the flour, remaining 1/4 cup sugar, baking powder, and salt. 
cut the butter into 1/2-inch cubes and distribute them over the flour 
mixture. with a pastry blender, cut in the butter until the mixture 
resembles coarse crumbs. in a small bowl, stir together the eggs, 
orange juice, vanilla, and orange peel. add the egg mixture to the 
flour mixture and stir to combine. the dough will be sticky. 
 
with lightly floured hands, knead in the cranberry mixture until 
evenly distributed. with lightly floured hands, pat the dough into a 
9-inch circle in the center of the prepared baking sheet. with a 
serrated knife, cut into 8 wedges. bake for 20 minutes on second rack 
from the top. 
remove the baking sheet to a wire rack and cool for 5 minutes. using a 
spatula, transfer the scones to the wire rack to cool. recut into 
wedges, if necessary. serve warm, or cool completely and enjoy! 
 
note: for a glaze, combine 1 egg white with 1/2 teaspoon water and 
brush over the top and sides of the dough just before baking. also, if 
you wish, you can add 1/2 cup chopped pecans. 
 
makes: 8 scones 
 
 
 
 
(ID: 78850) Mirror: rec.food.recipes: Mon, May 26, 2003


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