Friday, July 4, 2014

Cranberry/Orange Scones

On my recent trip to Washougal, WA we had a tea party.  Among the goodies we had were these scones.  I learned on this trip that the proper pronunciation of the word is "scahns" not scones that rhymes with bones.  It just doesn't sound right to me, so I'll probably still rhyme them with bones!


2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated orange zest
1 stick butter cut into pieces
1/2 cup dried cranberries
3/4 cup heavy cream.

Preheat oven to 425 degrees.  In a bowl mix together flour, sugar, baking powder, salt and orange zest.  Cut the cold butter into 1/2 inch pieces.  Cut butter into flour until it resembles small peas.  Add the dried cranberries and stir.  Pour cream and mix together just until moistened.  Pour onto floured board and pat down to about 1/2 inch thick.  Cut with a biscuit cutter or a cookie cutter in a shape you like.  You can also form it into a circle and cut into wedges.  Place scones on a parchment lined cookie sheet.  Brush cream over tops and sprinkle with sugar.  Bake at 425 degrees for 13-17 minutes until golden brown.

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