Cranberry-Orange Scones Recipe
by Tinky Weisbalt
According to my copy of The King Arthur Flour Cookbook, a valuable baking reference tool, the name of this delicious relative of a biscuit is probably derived from the Gaelic sgonn, because scones are believed to have originated in Scotland. The ancient sgonns consisted merely of oat or barley flour, plus a bit of water, fried on a griddle.
Today, scones are a bit more complicated—and more elegant—but they still make a remarkably easy treat for breakfast or tea.
Ingredients
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar, plus extra for decorating tops of scones
2 teaspoons orange peel (optional)
1/2 cup dried cranberries
1/2 cup (1 stick) unsalted butter, at room temperature
1 egg
orange juice as needed
1 teaspoon vanilla
Instructions
Preheat oven to 450 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and 1/4 cup sugar, plus the orange peel, if desired. Stir in cranberries. Cut in butter with knives or a pastry blender until mixture resembles coarse crumbs.
Put egg in a large measuring cup, and add enough orange juice to raise the level of liquid to 1/2 cup. Add vanilla and beat lightly. Pour into dry mixture, and stir until blended.
Turn dough onto a floured board, and (using floured hands) knead the mixture gently 8 to 10 times. Gently shape dough into a circle, and cut it into six pie-shaped wedges.
Place scones on a greased cookie sheet, and sprinkle tops with additional sugar. Bake for 12 minutes, checking halfway through; if the bottoms appear brown, reduce heat to 400 degrees for remaining 6 minutes. Yield: 6 scones.
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