Weekend Breakfast- Cranberry Scones
Posted on 20 November 2008 by joy
It’s time to start thinking about that weekend breakfast. We all know there’s nothing better than sleeping in on Sunday morning, rolling out of bed in the early afternoon and making you and your sweetie a fine breakfast. This weekend, jump into the holiday theme and throw together some cranberry scones. Slathered with butter and served along side a steaming cup of coffee, these scones are out of this world!
Cranberry Scones
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup fresh cranberries, coarsely chopped
- 1/2 cup chopped walnuts or pecans
- 2 teaspoons finely grated orange peel
- 1 cup buttermilk
- 1 tablespoon milk or evaporated milk
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With a pastry blender, cut in butter until mixture resembles coarse crumbs. STir in cranberries, walnuts or pecans, and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened.On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch cutter. Place rounds on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with milk or evaporated milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixture over each scone.
Preheat oven to 400°. Place scones on lower oven rack. Bake for about 15 minutes, or until lightly browned.
Makes 12 scones.
