Monday, February 13, 2012

Cranberry Orange Scones

I love a good breakfast!  I think making a homemade breakfast in a great way to bring families together.  Don't get me wrong, I only make a homemade breakfast about once a week (getting out of bed before 9 o'clock is still painful for me :)  

Fresh scones are wonderful, and I'm not sure why I haven't attempted making any until now!  They are wonderful and topped with a bit of homemade jam, they just can't be beat.

Cranberry Orange Scones

1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary

Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.

Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.

Recipe Source:  Martha Stewart

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