Sunday, November 14, 2010

Cranberry Orange Cornmeal Scones

Oh goodness. Well, some day I'll have to try to make these again with the amount of butter called for in the recipe.
2 extra Tbs. went into ours this morning! I'm not complaining about my mistake...too loudly. Seeing as they were so delicious and all. Probably wouldn't have spread quite so much with less butter, but man were they tender.
I went looking for a cornmeal scone recipe online the other day, since we'd enjoyed some really amazing ones from a bakery in Portland, OR. over the summer.
These weren't quite the same, but they sure were good! And, now I have the perfect excuse to make them again...the RIGHT way.

Cranberry Orange Cornmeal Scones:

1 cup unbleached flour
1/2 cup stone ground whole grain cornmeal (I used a combo of fine and medium Bob's Redmill)
1/3 cup granulated sugar (I used turbinado raw sugar)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbs cold butter
3/4 cup dried cranberries
1/3 cup chopped pecans (I used toasted walnuts)
2 tsp orange zest
1/2 cup buttermilk
1 Tbs orange juice
more turbinado sugar to sprinkle on top

Heat oven to 400°. 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. Alternately, 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 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 (I just used an ungreased air-bake cookie 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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