Cranberry Scones (Variations: Cherry Scones, Blueberry Scones, Apricot Scones, Mango Scones, Pineapple Scones)
Portion Size: 1 Scone
Ingredients: Yields: 8 Scones
| Ingredients | Notes: |
| 2 cups All-Purpose Flour | |
| 1/3 cup Sugar | |
| 1 teaspoon Baking Powder | |
| 1/4 teaspoon Baking Soda | |
| 1/2 teaspoon Salt | |
| 8 tablespoons unsalted butter, frozen | |
| 1/2 cup dried cranberries, finely chopped in a food processor. | (or sub. Dried cherried, dried blueberries, dices dried apricots, diced dried mango, diced dried pineapple) |
| 1 fresh orange (for zest) | Wash and zest (optional) |
| 1/2 cup light sour cream | |
| 1 large egg | Can use ¼ c. egg substitute |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. | |
| 2 | In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cranberries. | |
| 3 | In a small bowl, whisk sour cream and egg until smooth. Stir in orange zest. | |
| 4 | Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) | |
| 5 | Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. | |
| 6 | Cool for 5 minutes and serve warm or at room temperature. | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
