Not sure if I have shared this dream with you all but I have always wanted to open up my own bakery. I even have a name and menu ready to go. My bakery would be focused around organic all natural ingredients with a healthy spin mixed inside. Yes, we would use butter, sugar and some unbleached flour (my version of white flour). If I want to make this dream ever come true I need to sharpen my “scone” making skills. I played around with this recipe and think it might be a great addition to my fall menu. Luckily it worked as a great addition to my Sunday breakfast.
Warning- the kids may really like this one so make lots of extras.
Cranberry Orange Scone
1c. whole wheat flour
2c. unbleached all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
5 tbsp. butter softened
½ c. sugar
½ c. fresh orange juice
¼ c. milk (buttermilk or skim)
1 c. chopped fresh cranberries (food processor or blender will work)
1 tbsp. orange rind
Heat oven to 400 degrees.
Mix dry ingredients, including orange rind in a separate bowl. Cut butter into flour then gradually add wet ingredients. Add cranberries and mix well. Roll dough on well floured surface and cut scones out with biscuit cutter. Bake for 12-15minutes.
Optional orange glaze (trust me they are even better with this on top.)
2 tbsp. fresh orange juice
1 tsp. milk
Enough powder sugar to soak up liquid
Mix together and then add to cooled scones.