Orange-Cranberry Scones with Turbinado Sugar
Recipe from
Food & Wine
Cooks are discovering that agave nectar, Indian jaggery, and other natural sweeteners have nuanced flavors that white sugar doesn't; plus, unprocessed sweeteners may be richer in minerals and less likely to cause spikes in blood-sugar levels. In Mani Niall's cookbook, Sweet!, he champions these ingredients. His pleasantly dense cranberry-studded scones, for instance, get a toffeelike flavor from light brown turbinado sugar, which has large, crunchy crystals. Sugar in the Raw is a good brand.
Servings:
8 scones
Prep Time:
25 mins
Total Time:
40 mins
Ingredients
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1 1/2 cupsall-purpose floursee savings
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3/4 cupquick-cooking oatssee savings
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2 teaspoonsbaking powdersee savings
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1/2 teaspoonsaltsee savings
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5 tablespoonsturbinado sugarsee savings
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6 tablespoonsunsalted butter, cut into small cubes and chilledsee savings
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1/2 cupdried cranberriessee savings
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2 teaspoonsgrated orange zestsee savings
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1/2 cupbuttermilk, plus more for brushingsee savings
Directions
1.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. In a bowl, whisk the flour, oats, baking powder, salt, and 3 tablespoons of the sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Mix in the cranberries and orange zest. Stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together.
2.
On a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges. Brush with buttermilk. Sprinkle the remaining sugar on top. Transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned. Transfer the scones to a rack and let cool slightly. Serve warm or at room temperature.
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