Let us add scones to the list of baked-goods-I-make-that-are-gone-within-18-hours. These are so good!
The cranberry-orange combo feels zippy and refreshing in the morning and will perk you right up.
(Coffee also helps.)
These are good for breakfast, breakfast on the go, brunch, or fancy afternoon teas!
A food processor is very helpful for scone making, and is key for making these “quick.” I use mine for the whole shebang from cutting in butter to adding liquids to mixing in dried cranberries and they are ready for the oven in 10 minutes. If you don’t have a food processor, a pastry cutter or fork will do just fine. And your arms will definitely be stronger than mine.
Quick Cranberry-Orange Scones
- 2 cups flour
- 1/3 cup sugar, plus additional for topping
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons orange zest
- 8 tablespoons cold unsalted butter, chopped
- 1/2 cup dried cranberries
- 1/2 cup sour cream
- 1 egg, lightly beaten
- Preheat oven to 400 degrees.To a food processor fitted with the blade attachment, add the flour, sugar, baking powder, baking soda, salt, and orange zest. Pulse 2-3 times to combine. Add chopped butter and pulse 10-12 times, until butter is in pea-size pieces. Add dried cranberries, sour cream, and beaten egg. Pulse for 10-15 seconds, until no dry spots remain. Be careful not to over-process! You want the dough to be lumpy to get crumbly scones.
Turn out onto a lightly floured surface and form dough into a 7- to 8-inch disc. Cut into 8 triangles (like you would cut a pizza). Place on a baking sheet lined with parchment paper, leaving a couple inches between each scone, and sprinkle with additional sugar. Bake 15-17 minutes, until golden brown. Allow to set for 5 minutes. Serve warm or at room temperature.
Adapted from Allrecipes.