I posted a picture of these scones and had several requests for the recipe. I had to type it up to include my alterations as I never prepare a recipe without making some changes. I figure, I know what I like so why not adjust the recipe accordingly?
- 2 cups flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 Tablespoons butter, chilled
- 1/3 cup cranberries, finely chopped
- 1/2 cup buttermilk (I substitute regular milk or almond milk with a splash of white vinegar)
- 1 Tablespoon orange zest, freshly grated
- 1 egg
- 1teaspoon vanilla extract
Preheat oven to 400 degrees.
In a large bowl, sift together the flour, sugar, baking powder and soda. Use a pastry cutter to cut in butter until the mixture resembles coarse crumbs. The butter melts during baking and allows air spaces for a soft interior texture. Stir in the chopped cranberries. The dough may require a bit of kneading to come together. Knead as little as possible, so you don’t melt the butter and lose the air spaces.
Pat dough into an 8 or 9 inch diameter circle on a greased cookie sheet. Score the circle into 8 wedges with a serrated knife, or adjust the size and number of wedges as desired.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and move to a serving dish. Frost (or not!) when mostly cool.
- 1/2 cup powdered sugar
- 1 Tablespoon butter, melted and slightly cooled so it doesn’t melt the sugar
- 1 Tablespoon maple syrup
Mix above ingredients together. Add more sugar to thicken, or more syrup to thin. The ratio may need to be changed slightly, depending on the temperature. Spoon mixture evenly over scones and frost with a butter knife.