The base recipe was practically the same in every recipe I looked at with variations of fruit or savory bits added. I used a scaled down version because I cook for two and added the fruit I had on hand.
When the scones have cooled a bit drizzle with a powdered sugar icing. I also used Amaretto coffee creamer in my icing instead of water or milk. The result is delicious, just as I had hoped. Now I’m sitting here writing up the process for you while I nibble on a fresh scone and sip on a cup of hot tea,
Cranberry Orange Scones w Amaretta
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake breakfast dessert snack coffee cake
Ingredients (8 wedges)
- 1 cup flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- pinch of salt
- 3 Tablespoons cold butter till it resembles coarse sand
- 1/2 frozen (or fresh) cranberries, finely chopped
- 1 Tablespoon (give or take) orange zest
- 1/4 cup (may need to add a Tablespoon more if too dry) Amaretto flavored coffee creamer. (of course you can substitute plain cream or milk)
Stir together the dry ingredients:
3 Tablespoons cold butter till it resembles coarse sand
1/2 frozen (or fresh) cranberries, finely chopped (I used a bullet blender)
1 Tablespoon (give or take) orange zest (I had saved the peels from yesterday’s breakfast and grated about a segment size piece)
Make a well in the center of the mix and pour in:
Amaretto flavored coffee creamer. (of course you can substitute plain cream or milk)
Quickly mix the wet with the dry ingredients to make a stiff dough. Try not to handle it too much because, like biscuits, the butter will warm and the result will be a tough bread.
On a floured surface, pat the ball of dough into a circle about 1/2-1” thick. Cut into 8 wedges. Place the wedges on a buttered cast iron griddle or cookie sheet.
Bake at 425° for 15 minutes.
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