Festivus Scones

Festivus SconesFor Festivus breakfast, of course.

Combine 1¾ cup flour, 2½ tsp baking powder, 3 tbsp white sugar, and ½ tsp salt. With a pastry blender or two knives, cut in ¼ cup chilled butter until the mixture resembles coarse crumbs.

Stir in 1 cup coarsely chopped cranberries and 1 tbsp grated orange peel.

Lightly blend in ¼ cup milk, 2 tbsp orange juice, and all but 2 tbsp of 2 slightly beaten eggs.

Turn onto an ungreased cookie sheet and pat into a ¾-inch thick circle. Spread reserved eggs over top and sprinkle with sugar. Cut into 8 wedges. Bake 12-15 minutes at 400°F or until golden.

2 thoughts on “Festivus Scones

  1. Jam

    Damn, just lost my keyboard to the drool… I do love your photos.

    I may actually have to make those. Scones, and in particular ones with cranberries, are a huge favorite of mine. (Might be due to this story I read as a kid where a girl visits an old woman who keeps listening for the “Sconzapopin” and the girl thinks it’s a type of bird, then is horrified when she’s offered one to eat. Eventually all is untangled and she learns the old woman was listening to hear the scones a-popping so she’d know when to take them out of the oven.)

    Are the cranberries fresh or dried?

  2. Theryn Post author

    Ooh, drool. Now that’s a compliment 🙂

    The cranberries are fresh. Frozen ones work fine too. I cut them in half (except for the really small ones).

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