Prep 10 mins
Cook 15 mins
I threw this together yesterday with ingredients already in my pantry. I think this may be good with some crystallized ginger thrown in there but that's something that I don't keep on hand.
- 1 egg
- 158.51 ml cream
- 4.92 ml orange extract
- 2.46 ml orange peel
- 2.46 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml vanilla
- 473.18 ml flour
- 29.58 ml sugar
- 14.79 ml baking powder
- 1.23 ml salt
- 73.94 ml butter, cold and cut into pieces
- 59.14 ml dried cranberries
- In a bowl beat together egg, cream, orange extract, orange peel, cinnamon, nutmeg and vanilla.
- In a separate bowl sift together flour, sugar, baking and salt. Cut the butter into the flour until course crumbs form. Pour cream mixture into the bowl with the flour; stir with a spatula until everything is well combined.
- Knead the dough on a floured surface and pat dough into a circle that is about 7 inches in diameter. Cut 8 wedges into the circle.
- Bake at 400°F for 15 minutes or until done.
I have to say that orange and cranberries really do go great together! Especially for these scones. I didn't have orange extract, so I used some orange juice. It was so good, especially hot out of the oven with some melted margerine!
Don't-get-near-the scales delicious!
Wow Dana Wow, these scones are awesome, they rose beautifully, were light and tender, soft and fluffy on the inside and crisp on the outside and so full of flavor. They were so easy and really quick to throw together. I had them made and baked in less than 30 minutes. Gotta love that. I only made half the recipe and ended up with 4 large scones. They were really wonderful served warm with fresh butter. I do have candied ginger in my house, one of my most favorite flavors, so of course I threw some into the scones, let me tell you, they are out of this world good. I will be making these often. Kudos for your recipe that has gone into my Favorites Cookbook for 2012. Made for The Fearless Red Dragons - ZWT8 - Great Britian.