Happy
Pink Saturday
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Cranberry Walnut Scones
3 c Virginia’s best self rising flour
1 T baking powder
½ c sugar
¾ c butter…slice in tablespoon
slices to make working it in
easier
1 c fresh cranberries… I added
golden raisins to make a cup
½ c chopped English walnuts.. I used pecans
1 1/2 T orange zest
1 c buttermilk I used
clabbered milk ( 1 cup milk with 1 table of white vinegar)
To top unbaked scones.
1 T cream or milk
1 T sugar mixed with ¼ teaspoon
cinnamon
Stir together all dry ingredients at top of list..
Rub the butter slices into the
mixture until only coarse crumbs
form… Like cornmeal….
Incorporate the butter evenly.. no large
chunks….Stir in cranberries, nuts, and
zest. Add buttermilk and mix with a fork until evenly moistened. I didn’t mix it
too much and as soon as I saw it coming together I
poured it out on a floured surface and
shaped it into a ball. Pat the ball into a ¾ inch thick circle. Don’t work the dough too much… it should be
fairly easy to work with you will have a lot on your fingers
As it will be
moist. So incorporate just enough
flour so not so sticky
But keep it
pliable.
Cut rounds with a
biscuit cutter and place on a greased sheet. Brush tops with the cream or milk
and sprinkle the sugar mixture on
top. Bake at 400 for 14-16 minutes or
until golden… if you desire
lightly sprinkle with powder sugar.
Cream topping:
8 oz cream
cheese. I used mascarpone and thought it
was much better. But it
is much more expensive
1 T zest
2 T honey but I didn’t have honey so I sued 1 T of
orange Marmelade This is a fine spread for any specialty bread!
