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Thursday, August 26, 2010

Cranberry Orange Scones

If you fancy Starbuck's Cranberry Orange Scones, you will surely fall in love with these. And since you get six out of the batch you can share with your family (or hide 'em in the freezer and keep 'em to yourself).

1-3/4 cups flour

1/4 cup whole wheat flour

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 tsp. fine orange zest

2 tbsp. cold butter

2 tbsp. cold light butter

1/2 cup sweetened dried cranberries

1/4 cup lowfat milk

1 tbsp. orange juice concentrate

1 egg

1/4 cup lowfat sour cream

2 tsp. sugar

1. Heat oven to 425°. Lightly spray baking sheet with nonstick cooking spray.

2. Combine flours, sugar, baking powder, baking soda, salt, cinnamon and orange zest in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in cranberries.

3. Lightly beat milk, orange juice concentrate and egg in a small bowl; reserve 1-1/2 tbsp. milk mixture. Whisk in sour cream until well blended. Stir into flour mixture until a soft dough forms. Turn dough onto a well floured surface and knead 10 to 12 times. Pat dough into an 8-inch circle. Place dough onto prepared baking sheet. Cut into 6 wedges; do not separate. Brush remaining milk mixture over wedges; sprinkle with 2 tsp. sugar.

4. Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheet on a wire rack. Yield: 6 scones.

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