Friday, October 16, 2009

cranberry-apricot scones. period.

I like to cook. But I love to bake. Apparently I'm also a food-dork because I couldn't wait to wake up this morning just so that I could make these delicious scones.Hehehe. I got the recipe from a "Women In the Church" mail-out this summer and I knew from the second I saw it that I had to make them. It just took me a while to build up the courage because for some reason I thought they would be a challenge. They were actually quite easy and well worth the time and effort. I served them to hubby strait out of the oven and he was smitten by them, well we both were. The dried fruit (mainly the cranberry) make them ideal for a perfect fall breakfast! Yuummmmmm!

Cranberry-Orange Scones

Williams-Sonoma Bread

3 C all-purpose flour

3 T. granulated sugar

2 ½ t. baking powder

½ t. salt

Zest of 1 orange or 1 t. orange oil

10 T. cold, unsalted butter, cut into pieces

1 C. cold buttermilk

¾ cup dried cranberries

¼ cup chopped dried apricots

Step 1: Preheat oven to 425˚F. Line a baking sheet with parchment paper.

Step 2: In a bowl, stir together the flour, granulated sugar, baking powder, salt, and orange zest. Add the butter to the flour mixture. With a pastry blender or two knives, cut in the butter until the mixture resembles course crumbs.

Step 3: Add the buttermilk to the dry ingredients all at once and stir until a sticky dough forms. Stir in the cranberries and apricots just until evenly distributed.

Step 4: Scrape the sides and bottom of the bowl and turn the dough out onto a lightly floured board. With floured hands, gently knead the dough 8-10 strokes; the dough will be very soft. Press and pat the dough into a loose rectangle about 1 ½ inches thick. Fold the rectangle like a letter, overlapping the two short sides in them idle to make three layers. Pat out the dough into a thick triangle. Divide in half. Pat each portion into a round ¾ inch thick and 8 inches in diameter. Cut each round into six wedges.

Step 5: Arrange the wedges, 2 inches apart, on the prepared sheet. Bake until golden brown, 14-18 minutes. Transfer to racks. Serve the scones warm with butter.

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