Red, White and Blueberry Scones2016-05-29
- Yield : 12
- Servings : 12
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
- 3 1/4 cups flour
- 1/4 cup plus 1/3 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter
- 3/4 cup chopped fresh cranberries
- 1/2 cup fresh blueberries
- zest of one orange
- 2/3 cup buttermilk (or soured milk)
- 1 egg
- 1/3 cup chopped walnuts
Preheat oven to 375 degrees. Combine flour, 1/4 cup sugar, baking powder, baking soda and salt in a large bowl. With 2 knives, cut in butter until reduced to coarse crumbs.
In a medium bowl, combine cranberries, blueberries, zest and 1/3 cup sugar and mix well. Stir into flour mixture.
In another bowl combine milk and egg, then stir into large bowl and mix just until blended. Add walnuts and mix.
Mix well with hands. If too sticky, add flour small amounts at a time. Dollop onto parchment-lined baking sheet (easy clean up!) creating 12 mounds.
Bake 25 minutes/until golden brown. Serve with butter if desired. Serve in small, cast iron pans for a cute little skillet scone!
For our high altitude friends, there is no adjustment necessary with ingredients or baking time!
For the 5" cast iron pans, which may also be used to bake individual scones in: http://www.amazon.com/Lodge-H5MS-Enhanced-Seasoned-Skillet/dp/B00LJSETWM/ref=sr_1_14?s=home-garden&ie=UTF8&qid=1464562315&sr=1-14&keywords=lodge+cast+iron