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Cranberry Scones
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Prep Time:
25 minutes
Total Time:
45 minutes
Orange and cranberry coffee shop scones: A delightful fusion of fresh flavors.
Ingredients:
  • 3 cups Gold Medal™ self-rising flour
  • 1/2 cup granulated sugar
  • 1 teaspoon grated orange peel
  • 1/2 cup butter or margarine
  • 1 cup fresh or frozen cranberries, halved
  • 1 egg
  • 1/3 to 1/2 cup buttermilk
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons powdered sugar
Instructions:
  • Preheat the oven to 400°F and generously grease a large cookie sheet with shortening or cooking spray. In a large bowl, combine flour, granulated sugar, and 1 teaspoon of orange peel. Use a pastry blender or two knives to cut in 1/2 cup of butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
  • In a 1-cup measuring cup, vigorously beat the egg until well combined. Pour in buttermilk until reaching 2/3 cup. Combine with the flour mixture and gently stir with a fork until dry particles start to cling together. Be careful not to over mix; the mixture may appear crumbly.
  • On a floured surface, delicately bring dough together to create a ball. Divide the dough in half. Put both halves on a baking sheet and flatten each into a 6-inch round shape. Using a floured knife or pizza cutter, slice each round into 8 wedges. Gently separate the wedges, leaving about 1/2 inch of space between each.
  • Bake until golden brown, usually around 20-25 minutes. Allow to cool on the cookie sheet for 5 minutes.
  • In a small bowl, blend the orange butter ingredients until smooth. Serve the warm scones with the orange butter on the side.

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