|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 3g||11%|
|Total Sugars 28g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make these delicious scones for tea or make them for a brunch or breakfast treat. These aren't overly sweet, but feel free to add an extra tablespoon of sugar if you want a sweeter scone.
1 cup all-purpose flour
1/2 cup stone-ground cornmeal
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces) unsalted butter, chilled
3/4 cup dried cranberries
1/3 cup chopped pecans
2 to 3 teaspoons finely grated orange zest
1/2 cup buttermilk
1 tablespoon orange juice
2 teaspoons granulated sugar
Heat oven to 400 F. Lightly grease and flour a scone pan or baking sheet.
In a food processor or large bowl, combine the flour, cornmeal, 1/3 cup sugar, baking powder, soda, and salt. If using the food processor, pulse a few times to combine.
Cut butter into pieces and add to the dry ingredients. Pulse until the mixture is like a coarse meal. Alternatively, this can be done by cutting the butter into the dry ingredients with a pastry blender.
If using the processor, transfer the meal-like mixture to a large bowl. Stir in dried cranberries, chopped pecans, and orange zest. With a fork, mix in buttermilk just until dry ingredients are moistened.
With floured fingers, pat the dough into a greased and floured 6-wedge scone pan or pat into a round on a lightly floured surface and cut into 6 even wedges; place on a greased baking sheet.
With fingers or a pastry brush, brush with orange juice just to moisten tops. Sprinkle with sugar.
Bake for about 15 minutes or until golden brown.
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