The Welsh Hills Inn - A Country Bed & Breakfast

Recipe

Orange-Cranberry Cream Scones: Bread

Servings: 8

Prep time:25-30 Min.

Ingredients:

  • 2 cups Unbleached All-Purpose Flour

  • 1 tablespoon Baking Powder

  • 3 tablespoons Granulated Sugar

  • 1/2 teaspoon Salt

  • 5 tablespoons Cold Unsalted Butter Cut in 1/4 Inch Cubes

  • 3/4 cup Dried Cranberries

  • 1 teaspoon Orange Zest

Step 1:

Heat oven to 425 degrees. Have on hand a 9 inch round non-stick cake pan and a cookie sheet lined with parchment paper.

Step 2:

Whisk dry ingredients together in a large bowl. Cut in the butter and orange zest with your fingers until the mixture resembles coarse meal with a few large butter lumps. Add the cranberries. Stir in the cream with a fork until the dough begins to form into a ball. Transfer the dough and any unmixed flour to a dry counter top and knead it by hand until it forms a rough, slightly sticky dough ball. Press dough into a round 9 inch non-stick cake pan until it is evenly distributed. Prepare a cookie sheet with parchment paper and then turn the dough out of the cake pan onto the parchment paper on the cookie sheet. Using a sharp knife, cut the dough into 8 pie-shaped wedges and arrange on cookie sheet. Bake at 425 degrees until tops are lightly brown. 12-15 minutes. Remove from oven and cool on a wire rack for at least 10 minutes.

Step 3:

These are great warm out of the oven, but surprisingly, they are almost better when completely cooled. Serve plain, or with jam and whipped cream.

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    Granville, OH 43023
    USA
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