| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | All purpose flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | tb | Sugar |
| 1 | tb | Grated orange rind |
| 1/2 | c | Butter, cut up |
| 2/3 | c | Buttermilk |
| 1 | c | Dried cranberries |
| 1 | tb | Milk |
| 1 | tb | Sugar |
INSTRUCTIONS
The February 1997 issue of Southern Living had an article about scones and some wonderful scone recipes. Here are a couple... Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened. Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. Brush with milk, and sprinkle with 1 TBL sugar. Bake at 425 degrees for 15 minutes or until scones are golden brown. Yield: 8 servings Posted to EAT-L Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.
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