Go ahead. Click on the picture. It's even more delicious close up.
Clearly my main concern of late has been eating up all the food we have in our freezer and fridge, which the movers refuse to move and refrigerate for us. I had some freshly frozen cranberries that said to me, "Don't you think we would be delicious in that cranberry orange scone recipe?" Well, actually, the Craisins said that, but I told them no, that the frozen ones would have to be used first, since they weren't making the move with us. The Craisins understood.
So I made scones. My very favorite scone recipe ever. I want you to make it, too and experience the crunchy, crumbly joy.
Cranberry Orange Scones *YUM*
2/3 C buttermilk (or 1Tbl lemon juice plus milk to equal 2/3 C and let sit 5 min before using)
3 C flour
4 tsp baking powder (I know it's a lot. Trust me.)
1/2 tsp baking soda
1/2 tsp salt
1/2 C butter, room temperature
1 C fresh or frozen cranberries (also, Craisins work, and make the scones a bit sweeter)
1/2 C sugar
1 tsp fresh grated orange peel (I would use the zest from one full orange)
Heat oven to 375 F. Beat egg into buttermilk & let sit. Sift together flour, baking powder, baking soda and salt in a large bowl and cut in butter with a pastry cutter (or a fork).
Add cranberries, sugar and orange peel, tossing to coat. Add buttermilk mixture and stir with fork until soft dough forms.
Turn out onto a floured board and knead 5-6 turns. Form dough into ball and pat out into a rectangle. Cut 8 wedges and place on baking stone (or sheet). Bake 20-25 minutes or until golden brown on edges. Let cool on rack at least 1 hour.
I never let them cool on the rack for an entire hour. I eat one as soon as they're cool enough to not burn my insides.
Packers come Thursday!