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!

CRANBERRY/ORANGE SCONES

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.

Cranberry Orange Scones

CRANBERRY ORANGE SCONES

1-1/2 cups all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter

1/2 dried cranberries

2 teaspoons grated orange zest

1/2 cup buttermilk

1 large egg

Glaze:

1/2 cup powdered sugar

3 tablespoons orange juice

In a bowl, mix flour, sugar, baking powder and salt together. Cut in butter until it resembles coarse crumbs. Stir in cranberries and zest. Measure buttermilk into small bowl. Break egg in and beat together. Pour into dry ingredients and mix with a fork. Use your hands to get mixture into a ball. Line a baking sheet with parchment paper or a silicon mat and form the batter into a large circle, about 10 inches. Cut it into 8 triangles, leave on baking sheet. Bake at 400 degrees for 15-25 minutes, until golden on top. Mix powdered sugar and juice into a glaze and dribble over the scones.

Bacon and Cheddar Scones

These scones are pretty good. I think the onion is somewhat overpowering, I might would cut down on that. I think some chopped green chilies might be good too. Not a bad treat for breakfast though.

BACON AND CHEDDAR SCONES

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 stick cold butter cut into pieces
6-8 slices of bacon, cooked and chopped into pieces
1-1/2 cups shredded cheddar cheese
3 to 4 green onions chopped
1-1/2 cups buttermilk

Mix flour, baking powder and salt together. Cut in butter until flour resembles coarse meal. Stir in cheese, bacon, and onions. Add buttermilk. Turn onto a floured board and shape into a circle. Place circle on baking sheet (I covered mine with parchment paper). Score circle into 8 pieces. Bake at 400 degrees for 20 minutes or until golden brown.

Coconut-Pecan Scones

With this recipe I got to use my Pampered Chef pastry blender I had not used since I bought it. It worked well for this. The scones are not overly sweet so I added a little drizzle of just powdered sugar with milk icing.

COCONUT-PECAN SCONES

1/3 cup butter or margarine -- firm
1/4 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup pecans chopped (I always toast my pecans for recipes -- 60 seconds in my microwave on a paper plate does them just fine)

1/3 cup coconut flakes

1 egg

1/2 cup half and half (I used milk)

Additional half and half or milk

Preheat oven to 400 degrees. Cut the butter into the flour, sugar, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Stir in the pecans and coconut. Stir in the egg and just enough of the half and half so that the dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into an 8-inch circle on an ungreased cookie sheet. Cut into 8 wedges, but do not separate. Brush with half and half. Sprinkle with coconut. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; carefully separate the wedges.