C.W. Worth House Bed and Breakfast

Recipe of the Week–Cranberry Orange Drop Scones

Cranberry Orange Drop Scones
3 C. flour
1 T. baking powder
½ t. salt
2 sticks unsalted butter, room temp.
½ C. sugar
3 large eggs
1/3 C. Buttermilk
1 T. vanilla
½ C. Craisins or raisins
Zest from 1 orange

Preheat oven to 375 degrees.

Sift together flour, salt and baking powder. In a separate bowl, cream butter, add the sugar and beat until fluffy. Add eggs one at a time then add the flour mixture and the buttermilk. Mix well. Add vanilla. Add the Craisins and orange zest and gently fold into dough. The dough will be sticky.

Place mounds of dough onto parchment lined cookie sheet. I use a large ice cream scoop. Gently flatten out a little. Lightly brush milk over the scone batter. You can sprinkle sugar over them also. Bake for 20-25 minutes until golden brown and firm. Bake time will depend on your oven and the pans you use. Makes 12-15 scones

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