If your idea of a scone is some dry, crumbly undesirable breakfast pastry – then I ask that you give them one more chance by trying out my recipe. This one is soft and delicious. I used to make this recipe at the bakery and they were one of the most popular items and I got so many compliments on them. Scones are the best of muffins and biscuits in one.
Plus the flavor combos are endless! Use anything! My favorites are orange cranberry, mocha coconut, and apricot almond. Some other flavor combinations could be chocolate chip, mint chocolate, blueberry lemon, peanut butter…mmmmmmm.
But here’s the recipe for orange cranberry:
4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
3/4 cup plus 2 tablespoons milk, divided
1 cup dried cranberries
Zest of 1 orange
1. In a bowl, combine the flour, sugar, baking powder, orange zest, and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the cranberries.
2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges and space them apart a little. Place on greased baking sheets. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.