|Serves||4 to 6|
|Prep Time||15 minutes|
|Cook Time||20 minutes|
|Total Time||35 minutes|
|Yield||8 to 10 scones|
I love the combination of cranberries and oranges in tarts, quick breads, relish, and now scones. This was a recipe I created when I was fooling around with scones made with whole-wheat pastry flour and decided to add a cup of leftover cranberries.
|1||large orange, washed and dried|
|1¼||cups all-purpose flour|
|¾||cup whole-wheat pastry flour|
|1||Tbsp. baking powder|
|¼||tsp. baking soda|
|1||stick (8 tablespoons) cold unsalted butter|
|1||cup fresh cranberries, washed, dried, and halved|
|~||Milk for glazing|
This content is from the Culinate Kitchen collection.
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The great Sicilian-Neapolitan kitchen rivalry