Scones might seem intimidating, but I think they’re really one of the easiest things to make. Even easier than cookies! They also don’t require any fancy ingredients, so I almost always have what I need to whip up a batch.
I made these one Sunday to have for breakfast all week and they kept really well in a tupperware. I used a blend of AP flour and whole white wheat – I would have used all wheat but I was afraid they’d be too dense. As it was though, they weren’t dense at all, they were actually some of the lightest scones that I’ve ever had. They were also a little sweeter than other scones that I’ve had, and the combination of cranberry and orange gave them a nice flavor.
- 1-3/4 cup AP flour
- 3/4 cup whole white wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- dash salt
- 1/2 cup cold butter, sliced
- 3/4 cup skim milk
- 1 tsp lemon juice
- 1/4 cup dried cranberries
- 1/2 tsp orange zest
- 1 Tbs milk
Combine flours, suagr, baking powder, and salt in a food processor. Slowly add the butter and process until the dough is crumbly. Combine milk and lemon juice and let sit 5 minutes. Add to the dough and pulse until moistened. Mix in cranberries and orange zest.
Use our hands to bring the dough together into a disk about 1-inch thick. Cut the dough into rounds using a cookie cutter, and arrange on a greased baking sheet. Brush with additional 1 Tbs milk.
Bake at 400 for 15 minutes, or until golden brown.
Yields about 12 scones.