CRANBERRY-TANGERINE SCONES
Source: Bon Appetit; Flavors of the World, December 2001
Makes 8
2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel (I use orange peel)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup creme fra che or sour cream
3 tablespoons fresh tangerine juice (I use fresh orange juice)
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk cr me fraiche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
Source: Bon Appetit; Flavors of the World, December 2001
Makes 8
2 cups all purpose flour
1/3 cup sugar
2 tablespoons grated tangerine peel (I use orange peel)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries
1/4 cup creme fra che or sour cream
3 tablespoons fresh tangerine juice (I use fresh orange juice)
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar*
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
Whisk cr me fraiche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
*Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.
MsgID: 3132481
Shared by: Judy/AZ
In reply to: Recipe: Breakfast Bread Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Judy/AZ
In reply to: Recipe: Breakfast Bread Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Breakfast Bread Recipes (10) |
Betsy at Recipelink.com | |
2 | Recipe: Breakfast Bread Recipes (muffins, quick breads, cinnamon rolls, French toast, pancakes, scones, and waflles) |
Betsy at Recipelink.com | |
3 | Recipe(tried): Whole Wheat Blueberry Bread with Creamy Glaze |
Judi Mae, NY | |
4 | Recipe: Fresh Strawberry Muffins |
Judi Mae, NY | |
5 | Recipe: Teaism Ginger Scones |
Jackie/MA | |
6 | Recipe(tried): Kid's Quick Cream Biscuits |
Jackie/MA | |
7 | Recipe: Deedy's Gram's Graham Muffins |
Micha in AZ | |
8 | Recipe: Biscuits (refrigerator) |
Jackie/MA | |
9 | Recipe(tried): Cranberry Tangerine Scones |
Judy/AZ | |
10 | Recipe(tried): Blueberry Corn Muffins |
Nana Lee/MA | |
11 | Recipe: Marmalade Coffee Cake (using refrigerated biscuit dough) |
Nikki A. Richards, Atlanta Ga |
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