This was my first attempt at scones, and I dare say they turned out nicely, albeit more reminiscent of shortbread than scones.
The recipe is what I came up with after doing some research online and in cookbooks, and using the ingredients that I had on hand in my kitchen pantry. For richer scones, you can use whole milk or half & half (I used skim milk for a lower-fat scone, and I'm sure you could use low-fat milk or even buttermilk).
Because I made these cranberry walnut orange scones for a potluck brunch, I cut them into mini-scones rather than full-size traditional scones. If you prefer larger, taller scones, press out the dough to a full 1" thickness and cut into larger, fewer wedges (8 to 10, perhaps).
3/4 cup milk (I used skim to cut fat)
|Ready for egg wash & sugar|
3 cups all-purpose flour
1/2 cup sugar
2 Tbs chopped candied orange peel
1 Tbs baking powder
1 tsp salt
1/2 tsp ground cinnamon
1 cup dried cranberries*
1/2 cup chopped walnuts
Topping: 1 beaten egg, approx. 1 Tbs sugar**
*Use either sweetened or unsweetened, whichever you prefer.
**I used a "cosmopolitan rimmer" sugar which was granulated sugar flavored with pomegranate juice, hence the pink color of the sugar shown in the photo to the right.
|Baked and cooling|
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