Cranberry and Almond Scones
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
Recipe ingredients
- 1 1/2 cup (375 mL) all-purpose flour*
- 1/2 cup (125 mL) ground almond
- 1Tbsp. (15 mL) baking powder*
- 1/2 tsp (2mL) salt
- 1/4 cup (60 mL) sugar
- 1/3 cup (80 mL) unsalted butter*, at room temperature
- 1/2 cup (125 mL) 15% cream
- 1/2 cup (125 mL) fresh cranberries, cut in half and dried on absorbent paper
- Zest of half an orange and 1/4 cup (60 mL) of the juice
- S.Q. of 15% cream
- 1Tbsp. (15 mL) sugar
Preparation
Preheat oven to 450ºF (215ºC)
In a bowl, mix flour, almonds, baking powder, salt and sugar (1/4 cup).
Place butter in the middle of the flour mixture and cut butter into flour using 2 knives, to obtain a coarse but homogeneous mixture.
Add cream and mix to moisten. Gently fold in cranberries, zest and orange juice.
On a floured surface, knead the preparation 3 to 4 minutes adding flour until batter is no longer sticky. Form into a 1 in. (2cm) thick circle. Using a knife, cut 8 wedges and place on a cookie sheet lined with parchment paper, leaving 1 in. (2 cm) space between each wedge.
Brush each wedge with cream and sprinkle with sugar.
Cook 12 to 15 minutes or until scones are golden.
Cool on a wire rack.
Suggestion
Occasion: Brunch
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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