Yields 12 scones

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, margarine, cut into 1/4-inch cubes
¼ cup margarine melted
¾ cup milk
3 tablespoons honey
1 tablespoon grated orange zest
3/4 cup dried cranberries
1 tablespoon course sugar, for tops of scones

Adjust oven rack to the middle of the oven, and preheat to 425 degrees F. Line a large baking sheet with parchment paper.

Whisk together flour, baking powder, and the salt in a medium bowl. Combine melted margarine, milk, honey, and orange zest. Stir until the honey is completely incorporated.

Use a pastry blender to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. (Or use a food processor). Stir in cranberries. Pour in the milk mixture and use a rubber spatula to mix until a crumbly dough forms. Do not over mix, stir just until well blended.

Transfer the dough to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8-inch circle. Cut into 12 triangles.

Place scones onto the baking sheet, brush with extra milk and lightly sprinkle tops with coarse sugar. Bake until light golden brown, 10 to 11 minutes. Cool at least 10 minutes before serving.

FYI – Scones are best eaten fresh. If you do have leftovers, your best bet to keeping them fresh is to freeze them. Keep up to three weeks. To reheat, bake in a 350 degree F oven until warmed. It shouldn’t take long.

You can also freeze unbaked scone dough. Chill cut scones in the freezer until firm, and then transfer to resealable plastic bags. Keep up to three weeks. Bake in a 425 degree F oven straight from the freezer. (They may take a few extra minutes).

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