These are really good. With a couple of changes, they will be outstanding. I was/am surprised at the amount of sugar the recipe calls for. I don't know if it is a mistake or if these are meant to be more savory, but I found them undersweet and over-salty (I only had regular butter, not unsalted - perhaps that was the problem.) Next time - increase sugar in the dough from 1 teaspoon to 1 tablespoon. Decrease the salt from 1/2 teaspoon to 1/4 teaspoon. I'd also be very tempted to add about 1/2 teaspoon of cardamom. Helpful hint: If you have a food processor, mix the dry ingredients with 1 pulse, then add the butter in 1/4 tablespoon cubes, then pulse 3-4 times and you will have the butter perfectly incorporated. The texture on these is really outstanding. Will definitely make these often and dry different combinations of flavors.
Although scones are among the most quintessentially British teatime treats, the addition of cranberries, a fruit indigenous to America, keeps them firmly on our side of the pond. This recipe is courtesy of food writer Susan Axelrod.
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- Calories: 200
- Fat: 8g
- Saturated fat: 4.8g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1g
- Protein: 0.4g
- Carbohydrate: 31g
- Fiber: 1g
- Cholesterol: 21mg
- Iron: 1mg
- Sodium: 238mg
- Calcium: 93mg
- 7.9 ounces all-purpose flour (about 1 3/4 cups)
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, cut into pieces
- 3/4 cup 1% low-fat buttermilk
- 1/2 cup sweetened dried cranberries
- 1 tablespoon grated orange rind
- Cooking spray
- 1 tablespoon 1% low-fat buttermilk
- 1 tablespoon sugar
- 1. Preheat oven to 450°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl. Use fingertips to incorporate butter pieces into flour mixture until they are thoroughly distributed; pieces of butter about the size of peas should still be visible. Add buttermilk, cranberries, and orange rind, stirring just until moist.
- 3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with 1 tablespoon buttermilk and sprinkle with 1 tablespoon sugar.
- 4. Bake at 450° for 11 minutes, or until golden.
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