Orange Cranberry Chocolate Chip Toasted Walnut Scones
From ALEGRIA OCEANFRONT INN & COTTAGESYield:
24Ingredients
- 1 Egg
- 1 1/2 cups Buttermilk
- 2 tsp. Vanilla Extract
- 1 tsp. Zest of 1/2 an orange
- 4 cups Flour
- 4 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1/2 cup Sugar
- 1 1/4 cups Chilled Butter (2 1/2 sticks)
- 1 cup Dried Cranberries
- 1 cup Toasted Walnuts or Almonds
- 1/2 cup Chocolate Chips
Directions
Yield: approx. 24
Beat together (wets) and set aside:
1 egg
1 1/2 cups buttermilk
2 tsp vanilla extract zest of 1/2 an orange (about 1 tsp)
Combine (drys):
4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sugar
Cut into drys (as for pie crust): (I use a food processor for this part)
1 1/4 cups chilled butter (2 1/2 sticks)
Add to drys:
1 cup dried cranberries
1 cup toasted walnuts or almonds
1/2 cup chocolate chips
Pour wets into drys and mix together (with a tossing motion) until a loose, soft dough forms. Scoop out onto greased baking sheet with an ice cream scoop about 1½ inches apart. Brush with cream and sprinkle with raw sugar.
Bake at 425 F 12-15 minutes.
Prep ahead: Scoop the scones out onto an ungreased baking sheet that will fit in your freezer. After frozen solid, store in a hard plastic container up to one month in the freezer. When you're ready to bake, just place them on a baking sheet 1½ inches apart, brush with cream and sprinkle with raw sugar. Bake at 400°F 15-18 minutes.