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Recipes | Laurel's Cranberry Scones
1 cup cranberries, fresh or frozen
3 cups Laurel’s Baking Flour Mix
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/2 tsp baking soda
2 tsp xanthan gum
3/4 cup butter or margarine—softened
1/2 cup chopped pecans or walnuts
1 1/2 tsp grated orange rind
1 cup buttermilk—or non dairy substitute
Topping:
1 tbsp milk
1 tbsp sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
In a large bowl, sift together flour, sugar, baking powder, salt and soda. Cut butter into flour mixture until crumbly. Stir in cranberries, nuts and orange rind. Add buttermilk and stir with a fork until moistened.
Gather dough into ball and place on a floured board. Roll and pat into a circle 1/4” thick. Cut into 12 pie shape pieces. Place on a greased baking sheet 1 1/2” apart. Brush tops of scones with milk and sprinkle with sugar, cinnamon and nutmeg mixture.
Bake at 400 F for 12 to 15 minutes until lightly brown.
Printable recipe
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