Monday, September 3, 2007

By special request...perfect for your summer brunch!

Cranberry Orange Scones

1½ cups all purpose flour
1½ cup whole wheat cake and pastry flour
¼ tsp salt
1/3 cup sugar
2 tsp baking powder
½ tsp baking soda
½ cup cold butter

1 cup dried cranberries chopped if large
1 egg in a measuring cup well beaten with a fork.
Orange juice added to beaten egg to make 1 cup.

Combine dry ingredients.
Cut butter in with a pastry blender.

Add cranberries and toss together.

Add egg mixture and mix lightly just until mixed.
Pat out on floured surface to about 1/2 - 3/4” thickness, making rectangular shape. Cut into squares, then cut squares diagonally to make triangles.
Place on cookie sheet, preferably on a Silicone Wonder Mat, and bake at 400* about 15 minutes until lightly browned.

Makes 12 large or 24 small scones.

Ahhhh... Tasty!

Note: Equally fabulous with other fruit such as blueberries, raspberries or peaches/blackberries

Recommended Tupperware® Products
Measuring Cups
Measuring Spoons
Saucy Silicone Spatula
Simply Perfect Pastry Sheet
Silicone Wonder Mat

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