I've been working to improve my baking skills/repertoire recently. I feel the best way to do is practice! I did not make any bread this weekend because I was tied up making the Sufganiyot that I wrote about on Monday.
I did want some additional baking practice this weekend, but was looking for something that wouldn't be too time or resource consuming, so I made a batch of Cranberry-Orange Scones!
makes 6-8 scones depending on how big or small you like your scones
1 1/2 cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup buttermilk (plus 1 to 2 tablespoons more if necessary)
--Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
--With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
--Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
--Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.
The scones were chewy with a little crunch on the bottom. The next time I make them I will cut the butter into slightly smaller pieces, but overall the results were extremely satisfying. Gail and I have been enjoying them for breakfast this week they go great with a nice warm cup of coffee or tea!
I will definitely make these again .