Twelfth Night Scones
- 1 34 cups all-purpose flour
- 14 cup sugar, granulated
- 2 teaspoons baking powder
- 14 teaspoon baking soda
- 14 teaspoon salt
- 14 cup unsalted butter, softened
- 23 cup sweetened cranberries, dried
- 12 cup vanilla chip
- 2 teaspoons orange zest, minced,
- 12 cup non-fat vanilla yogurt
- 13 cup 2% buttermilk
- 1 -2 tablespoon 2% buttermilk
- 1 tablespoon sugar, granulated
- 34 teaspoon orange zest, minced,
DirectionsFOR THE SCONES: Preheat oven to 375 degrees F & grease a cookie sheet.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda & sale, then with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
Stir in the cranberries, vanilla chips & the 2 teaspoons of orange zest, before adding the yogurt & the 1/3 cup of buttermilk.
Stir just until dry ingredients are moistened.
Shape dough into a ball, & place it on the prepared cookie sheet.
With floured fingers, press or roll the dough into an 8-inch round, then cut the round into 8 wedged, but DO NOT SEPARATE THE WEDGES.
FOR THE TOPPING: Brush the dough with 1 to 2 tablespoons of buttermilk.
Then, in a small bowl, mix the 1 tablespoon of sugar with the 3/4 teaspoon or orange zest & sprinkle that over the dough.
Bake 15 to 20 minutes or until the edges are light golden brown.
Immediately remove from the cookie sheet & place on a serving tray.
Let cool for 5 minutes, then separate the wedges & serve warm.