Tuesday, December 29, 2009

Cranberry-Orange Scones

¾ c dried cranberries or craisins
3 c all-purpose flour
3 Tbs sugar
1 Tbs baking powder
½ tsp salt
½ tsp cream of tartar
½ c cold butter or margarine
1 egg, separated
½ c sour cream
¾ c half-and-half cream
1½ tsp almond extract
Orange zest

In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. On a floured surface, knead gently six to eight times. Rub orange zest on top of dough. Knead in craisins and orange zest. (Try not to over-knead, or else they won’t be as fluffy) Divide dough in half and roll each portion into a circle about ½ inch thick. Cut into wedges with a sharp knife. Place on a lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 4oo degrees for 15-20 minutes.

Orange Glaze:
2 c & 1 Tbs confectioners sugar
1 Tbs butter, soft
¼ c orange juice
2 tsp orange zest
½ tsp vanilla
dash salt

Mix and drizzle over scones.

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