Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 602465" data-attributes="member: 1246">Queen&#039;s Cranberry SconesIngredients:2 tablespoons lemon or orange zest2 1/2 cups all-purpose flour1/2 cup sugar, PLUS3 tablespoons additional sugar if using fresh cranberries1 tablespoon baking powder1/2 teaspoon salt6 tablespoons cold unsalted butter, cut into bits1 1/4 cup fresh cranberries, chopped coarse (approx. in quarters)OR1 1/4 cup dried cranberries1 large egg1 large egg yolk1 cup heavy creamDirections:Preheat oven to 400 degrees friend if baking immediately. Peel the lemons or orange with a vegetable peeler, then finely, finely chop the zest. Combine the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Cut in the butter until the mixture resembles a course meal. The easiest way to do this, without a food processor, which would really be the easiest way, is to dice the butter very small and make sure each piece is separated before you add them into the flour. The flour will keep them from sticking back together so shake the bowl before adding in more pieces. Then use two knifes to cut the butter pieces even finer.</blockquote>

[QUOTE="moreluck, post: 602465, member: 1246"] Queen's Cranberry Scones [B]Ingredients[/B]: 2 tablespoons lemon or orange zest 2 1/2 cups all-purpose flour 1/2 cup sugar, PLUS 3 tablespoons additional sugar if using fresh cranberries 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into bits 1 1/4 cup fresh cranberries, chopped coarse (approx. in quarters) OR 1 1/4 cup dried cranberries 1 large egg 1 large egg yolk 1 cup heavy cream [B]Directions[/B]: Preheat oven to 400 degrees friend if baking immediately. Peel the lemons or orange with a vegetable peeler, then finely, finely chop the zest. Combine the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Cut in the butter until the mixture resembles a course meal. The easiest way to do this, without a food processor, which would really be the easiest way, is to dice the butter very small and make sure each piece is separated before you add them into the flour. The flour will keep them from sticking back together so shake the bowl before adding in more pieces. Then use two knifes to cut the butter pieces even finer. [/QUOTE]

Verification