*** A good book can be even better with a good snack. These scones go very well with a cup of tea. ***
Cranberry Orange Scones
I regard recipes more as guidelines than prescriptions. This started as a raisin scone recipe, I adapted it according to requests and comments from my wife, my sons and various friends. This rendition is a favourite of the after-daily-Mass coffee group at St Clare of Assisi parish in Coquitlam. I bake triple the recipe and none ever goes to waste.
Zest of 1 Orange
2 1/2 cups all purpose flour
1/3 cup sugar (I use raw organic sugar)
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter (or margarine or coconut oil)
1/2 cup dried cranberries (Craisins)
1 cup juice of 1 orange + plain yogurt
1/2 tsp vanilla
1 tbsp lemon juice
milk as required
sugar to sprinkle on top
Yield: 16 pieces
Calories per serving: Not enough that I worry
Nutritional information: Don't ask me
Zest the orange into the mixing bowl, add the rest of the dry ingredients and mix together well. Add the butter and blend in thoroughly. Fold the cranberries into the mix. Juice the orange and strain the juice into a 2 cup measuring cup, add yogurt to bring the combined amount to 1 cup. Add the vanilla and lemon juice. Stir until there are no yogurt lumps. Add the liquids to the other ingredients and fold until consistent (do not over-mix). If there are still crumbly bits, add enough milk to make things slightly sticky. Divide and make into two balls place the balls on a lightly greased baking sheet (I use parchment paper in stead) Sprinkle sugar on top of each ball and flatten to approx 3/4 inch thick.
Score the disks diametrically 4 times with a knife. Bake for 35 to 40 minutes in an oven pre-heated to 350 degrees Fahrenheit (When I make triple the recipe, I rotate my baking sheets through three oven shelves at 12 minute intervals to ensure even cooking.) Remove from oven and place on cooling racks for 10 minutes. Eat.