Cranberry-Orange Scones

I subscribed to Bon Appetit back in the late 1990s.  It was a treat each month to leaf through the magazine, (reading about food is almost as fun as eating it.  Almost.)  I tried many, many recipes and learned a lot about cooking in the process.

I got thinking about one particular recipe, Cranberry-Orange Scones, and visualized searching my big stack of archived magazines, archived in the sense they're on a bookshelf, spines out, in the laundry room.  The scones were really good but that seemed excessive.

So I Googled "Cranberry Orange Scone Bon Appetit" and the exact recipe I wanted was before my eyes in a nano second.  I love computers.

 They are as good as I remember.  I baked half the batch and froze the other on a parchment lined cookie sheet, then carefully folded them still in parchment into a freezer bag.  I've baked one since in the toaster oven, same time and temperature, with favorable results. 


Yield: Makes 8

ingredients

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon grated orange peel
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup dried cranberries
  • 1 cup chilled buttermilk

preparation

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.


   

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