Recipes
| Cherry, cranberry, and walnut scones | |
| Makes 8 scones Ingredients ½ teaspoon ground cinnamon 3 teaspoons granulated sugar 1 cup all purpose flour 1 cup cake flour ¼ cup granulated sugar 2 teaspoons baking powder ½ teaspoon baking soda The zest from one large fresh orange ½ cup cold unsalted butter ½ cup dried cherries ½ cup dried cranberries ½ cup chopped walnuts 2/3 cup buttermilk |
Preheat oven to 375F and line a baking sheet with parchment or waxed paper Mix the ground cinnamon and sugar in a small bowl and set aside for dusting the tops prior to baking In a large bowl combine the two flours, sugar, baking powder, baking soda, and orange zest Cut the cold butter into the flour mixture using a pastry knife, until the largest lump is the size of a pea Stir in the dried cherries, cranberries, and chopped walnuts Add the buttermilk and stir until no dry flour remains (do not over-stir) Turn the dough onto a pre-floured surface and pat it down into a disc that is uniformly 1 inch thick Cut the dough into 8 wedges (like a pizza) and transfer to a baking sheet, spaced 1-2 inches apart Sprinkle some of the cinnamon sugar mixture on top of the scones just prior to baking Bake at 375F for 18-22 minutes until the tops of the scones are firm to touch and the bottoms are lightly browned (lift the corner of a scone to test) Cool the scones (slightly) on a rack, then transfer them to a basket lined with a tea towel or napkin... and cover to keep them warm Enjoy with farm-fresh butter |
