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Cranberry and Almond Scones https://www.metro.ca/userfiles/image/recipes/Scones-canneberges-amandes-4087.jpg PT20M PT15M PT35M
Preheat oven to 450°F (215°C)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.
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1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) ground almond 1 Tbsp. (15 mL) baking powder 1/2 tsp. (2 mL) Salt 1/4 cup (60 mL) sugar 1/3 cup (80 mL) butter 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 1 Tbsp. (15 mL) sugar
Cranberry and Almond Scones

Cranberry and Almond Scones

Rate this recipe
1 Vote
8
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    all-purpose flour
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  • 1/2 cup
    (125 mL)
    ground almond
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  • 1 Tbsp.
    (15 mL)
    baking powder
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/4 cup
    (60 mL)
    sugar
  • 1/3 cup
    (80 mL)
    butter
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  • 1/2 cup
    (125 mL)
    15% cream
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  • 1/2 cup
    (125 mL)
    fresh cranberries, cut in half and dried on absorbent paper
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  • zest of half an orange and 1/4 cup (60 ml) of the juice

  • S.Q. of 15% cream
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  • 1 Tbsp.
    (15 mL)
    sugar
Imprimer ma sélection

Preparation

Preheat oven to 450°F (215°C)

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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