A quick basic scone recipe with traditional holiday ingredients…great treat for Christmas morning! Serve warm with butter and tea!
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
Bake in preheated oven until golden brown, about 20 minutes.
Per Serving: 211 calories; protein 4g; carbohydrates 28.6g; fat 9.4g; cholesterol 31.3mg; sodium 173.6mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.