This month the What’s Baking? Challenge was to make something new for the new year. I was super excited about this challenge because I had already decided to make scones for a winter book challenge and scones are something I’ve never made before. I’ve often wanted to make scones just because I hear they go wonderfully with tea or coffee.
I really like these cranberry orange scones. They are a little lighter and fluffier then your typical scone, though they still get crunchy on the outside. The cranberries really stand out in the recipe with hints of the orange as well. The scones are great for breakfast or as a snack with tea and coffee.
2 c. flour
1 T. baking powder
1 t. salt
½ c. sugar
4 T. butter
3 T. applesauce
2/3 c. low fat milk
1 egg, beaten
1 c. dried cranberries
Zest of 1 orange
3 T. fresh squeezed orange juice (from zested orange)
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and sugar in a bowl. Mix well. In a smaller bowl combine milk, butter, applesauce, and beaten egg. Slowly stir into the dry ingredients, mixing just until the dough comes together.
3. Top the dough with the orange zest and orange juice. Fold in the cranberries.
4. Form the dough into a ball and place on a floured cutting board. Pat it into a circle about ½ inch thick. Cut into 12 or 16 wedges using a sharp knife coated in flour.
5. Place wedges on a baking sheet about 2 inches apart. Bake for 17-19 minutes, or until the tops just begin to brown. Cool on a wire rack.