Indie Design GAL – Cranberry Scones Recipe

Lindsay LewchukHow-Tos 1 Comment

cranberryorangescones

Cranberry Orange Scones

Lindsay Lewchuk – 2005

Ingredients

1 c. organic buttermilk or organic plain yogurt
1 organic large egg
1 tsp. organic orange extract
3 c. organic all purpose flour
2 tsp. organic baking powder
½ tsp. organic aluminum-free baking soda
½ tsp. organic salt
8 T. organic cold unsalted butter, cut up
1 c. organic frozen cranberries, halved
1/3 c. organic fructose or ½ c. organic granulated sugar
1 tsp. organic orange zest
1 T. organic butter at room temperature

Directions

1. Preheat oven to 375 F.
2. Measure buttermilk in a 2c. measuring cup; beat egg in with a fork  & add orange extract.
3. Put flour, baking powder, baking soda & salt into a large bowl.
4. Stir to mix well.
5. Add 8 T. of butter crumble with fingers until the mixture looks like fine granules.
6. Add cranberries, sugar & orange zest.
7. Toss lightly to distribute evenly.
8. Add buttermilk mixture.
9. Squish with hands until a soft dough forms. Note: you have enough flour when the dough doesn’t stick to your hands like glue.

Turn dough out onto a lightly floured board.
Knead 5 or 6 times, just until well mixed.
Form dough into a ball, pat with hands (or roll out) to apx. 1 ½” thickness & cut out with a cookie cutter of choice.  Place cut out pieces on a cookie sheet.  Note: remove scones from sheet IMMEDIATELY after coming out of oven or use silpad baking mat to prevent them from sticking.
Sprinkle tops with granulated cane sugar.

Bake 20 – 25 mins or until med. Brown.
Remove to a wire rack.
Top with thin dab of room temperature butter.
Cool before serving.

Yield: 8 large scones

Serving ideas: plain, organic butter, Devonshire cream, organic jam (raspberry), mascarpone cheese.  For very special occasions, like Valentine’s day (pictured above), serve with tea, organic berries, and a drizzle of glaze (organic icing sugar, organic lemon juice, organic lemon zest mixed until just runny enough to drizzle)

Note: this is a pretty flexible recipe.  My mom accidentally made it with 2 eggs, I just added more flour until the “didn’t stick” rule was met & they turned out.  Also turns out with double the baking powder (another oops occasion), but they were more acidic.  If you don’t have a cookie cutter, just make the scones free form. 

Comments 1

  1. They are delicious! I tried the recipe today and I love how they turned out! So flavory, but not sweet, soft and gentle dough! Thanks for sharing the recipe!

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