Sunday, January 22, 2012

Sweet, Delicious Cranberry Orange Scones

After the week we had, we definitely needed a Sunday morning pick-me-up.  These scones did the trick, and judging from the white chocolate mustache on Brooklyn and Christian's empty plate, I'm not the only fan.
The sour cream in these babies makes them so moist and delicious you'd be hard pressed to believe you're not in London.  Enjoy!

Cranberry Orange Scones with White Chocolate

1 cup sour cream
1 tsp baking soda
Zest and juice from one large orange
4 cups flour
2 tsp baking powder
1/4 tsp cream of tartar
1 cup sugar
1 tsp salt
1 cup butter
1 egg
2 cups sweetened dried cranberries

In a small bowl, mix together sour cream and baking soda and set aside.  In another small bowl, mix together orange juice and zest.  Set aside.
Preheat oven to\ 350 and lightly grease a large baking sheet.  Whisk together flour, baking powder, cream of tartar, sugar, and salt.  Pour flour mixture into bowl of a food processor.  Cut in butter, mix in egg and dried cranberries.  Pulse just until combined. You can also do all of this by hand, using a fork or pastry knife to cut in butter and a wooden spoon to mix in egg and cranberries.  Turn out onto a lightly floured surface.  Flouring hands and lightly flouring top of dough, knead lightly and form a round about an inch and a half thick.  Use a pizza cutter or sharp knife to cut into 12 pie shaped pieces.  Arrange 1-2 inches apart on baking sheet and bake 12-15 minutes, until bottom is browned.  In a glass bowl, melt 1 ounce white chocolate in the microwave, stirring at 30 second intervals until creamy.  Don't heat too long, 1 min 30 seconds max. Use a spoon to drizzle white chocolate over the scones. 

Seriously, these scones are a daymaker.  They don't take long to put together and they're perfect for a delicious weekend breakfast.  You can also leave out the cranberries and orange and replace with everythign from chocolate chips and walnuts to raisins and dates. 

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