Orange Cranberry Scones

I don't know about you, but when you are entering your third month of cold winter snow, there is nothing better than making a warm baked good filled with delicious wintery smells.

Here's a nice recipe for you to try... I just used a few extra 'healthier' options, like whole wheat flour and low fat milk to 'up' the nutrition a bit. 

ORANGE CRANBERRY SCONES

(adapted from COOKS.COM)

1 3/4 cups all purpose flour ( I used whole wheat flour)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tbsp. sugar

grated zest of an orange

1/2 cup Craisins or golden raisins

1 stick (8 tbsp.) cold unsalted butter

2/3 cup buttermilk (plus extra for brushing)

coarse sugar for sprinkling

Preheat oven to 400°F.

In the bowl of an electric mixer fitted with the paddle attachment, mix flour, baking powder, baking soda, salt, and sugar for 30 seconds.

 

Cut the cold butter into small cubes 1/4-1/2 inch. On low speed mix until butter is just coated with flour, leaving large chunks. Stir in the Craisins or Raisins and the zest. 

 

 

Stir in 2/3 cup buttermilk and mix for about 30 seconds, or just until the liquid is absorbed. (The batter will begin to pull away from the sides of the bowl). Using a spatula, scrape the dough down and form it into a ball.

Pat the dough together into a flattened circle 3/4-inch thick. Place the circle on a baking sheet lined with parchment paper, a silicone baking sheet or a buttered sheet of wax paper. Divide the circle into eight wedges and separate the wedges out leaving a 1/2-inch space between them.

Brush the tops with remaining buttermilk or an egg wash. Sprinkle with coarse sugar (sanding sugar or turbinado is best for a crisp crust).

 

Bake for 15 to 20 minutes or until lightly browned. Serve warm with butter, jam or honey. Delicious!