Did anyone else notice that Starbucks completely changed their food menu?
That’s all fine and good, but they no longer sell the one thing that I bought every now and then: Cranberry orange scones.
Bummer.
Then Cooking Light printed a recipe for making lower-fat cranberry orange scones. I decided that this was definitely a sign that I needed to make my own to enjoy.
- 1 3/4 c flour
- 2 t baking powder
- 1 t sugar
- 1/2 t baking soda
- 1/2 t kosher salt
- 5 T unsalted butter, cut into pieces
- 3/4 c low-fat buttermilk
- 1/2 c sweetened dried cranberries
- 1 T grated orange rind
- Cooking spray
Preheat oven to 450F. Combine flour and next 4 ingredients (through salt) in a bowl. Use fingertips to incorporate butter pieces into flour mixture until they are thoroughly distributed; pieces of butter about the size of peas should still be visible. Add buttermilk, cranberries, and orange rind, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with 1 tablespoon buttermilk and sprinkle with 1 tablespoon sugar. Bake at 450F for 11 minutes, or until golden.
Note #1: Next time I’ll reduce the buttermilk by 1 T and add 1 T orange juice instead to amp up the orange flavor.
Note #2: Too much mixing will make your scones more biscuit-y than scone-y. You’ve been warned.
