The other day I was paging through the November issue of Bon Appetit when a Target ad caught my eye. There was a box of Bisquick a + sign, a bag of cranberries, an = sign, followed by some really appealing cranberry scones.
“Hmm,” I thought. I don’t need Bisquick to make cranberry scones, so here’s my take on it. I adapted my formula in How to Cook without a Book: Meatless Meals, added in fresh cranberries and a little orange and rosemary for what I think is one of the best scones I’ve ever had.
Why don’t you give them a test drive this weekend? I’m certain it won’t be the last time you’ll bake up a batch this season.
Have fun this weekend as you continue to plan and prepare for Thanksgiving.
Cranberry Scones with Rosemary and Orange
by: Three Many Cooks
Serves: Makes 8
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons each: finely grated orange zest and minced fresh rosemary
- 1 stick (8 tablespoons) frozen butter
- 1 cup fresh cranberries
- ½ cup sour cream
- 1 large egg
- 1 tablespoon turbinado or other coarse sugar
Instructions
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, sugar, baking powder, salt, baking soda, zest, and rosemary in a medium bowl. Grate ⅓ of the butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more. Toss in cranberries.
- Mix sour cream and egg with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.)
- Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Sprinkle with turbinado sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably silapat- or parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature.
I’ll be making these soon! Do you leave the cranberries whole or chop them up?
I have come to enjoy taking scones as a hostess gift when the gathering is in the evening. (Breakfast is taken care of!) Can’t wait to try this new variation. Thank you.
Hey Barbara, I left the cranberries whole. When you slice the scones before baking, some of them get split, but that’s it.