Orange-Cranberry Scones with Turbinado Sugar

Rating: 5 stars
68 Ratings
  • 5 star values: 67
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Cooks are discovering that agave nectar, Indian jaggery and other natural sweeteners have nuanced flavors that white sugar doesn't; plus, unprocessed sweeteners may be richer in minerals and less likely to cause spikes in blood-sugar levels. In Mani Niall's cookbook, Sweet!, he champions these ingredients. His pleasantly dense cranberry-studded scones, for instance, get a toffee like flavor from light brown turbinado sugar, which has large, crunchy crystals. Sugar in the Raw is a good brand.Great Breakfast Dishes

By Mani Niall
January 2009

Gallery

Credit: © Tina Rupp

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
8 scones
Advertisement

Ingredients

Directions

  • Preheat the oven to 425° and line a baking sheet with parchment paper. In a bowl, whisk the flour, oats, baking powder, salt and 3 tablespoons of the sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Mix in the cranberries and orange zest. Stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together.

    Advertisement

  • On a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges. Brush with buttermilk. Sprinkle the remaining sugar on top. Transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned. Transfer the scones to a rack and let cool slightly. Serve warm or at room temperature.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 07/25/2021