Wednesday, March 10, 2010

Cranberry-raspberry Scones

Cranberry-Raspberry Scones

3 cups all purpose flour (or 1 cup potato starch, 2 cups rice flour, 2 tsp xanthan gum)
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1/2 cup fresh cranberries, chopped
1/2 cup fresh raspberries
1/2 cup walnuts, chopped
2 tsp grated orange peel
1 cup buttermilk
1 tbsp milk
1 tbsp sugar

Combine flour, sugar, baking powder, baking soda, salt. Cut in butter. Mix in cranberries, raspberries, walnuts and orange peel. Add buttermilk and mix just until moist. Lightly flour pastry cloth or counter. Roll out dough into 3/4" thick circle. Cut circle into 8 wedges. Place on baked cookie sheet then brush with milk and sprinkle with sugar. Bake at 400 degrees for 15 minutes or until toothpick tests done.

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