A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!
Ingredients
- all-purpose flour: 2 cups
- packed brown sugar: 0.25 cup
- baking powder: 1 Tbsp
- ground nutmeg: 0.25 tsp
- salt: 0.25 tsp
- butter, chilled and: 0.25 cup (diced)
- cranberries: 1 cup (chopped, fresh)
- white sugar: 0.33333 cup
- zest of one orange: 1 piece (grated)
- walnuts: 0.5 cup (chopped)
- half-and-half cream: 0.75 cup
- egg: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
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In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
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In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
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Bake in preheated oven until golden brown, about 20 minutes.
