Baking With The Vermont Country Store Nov 29 2020

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Cranberry-Orange Country Scones
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Vermont Country Store
CHRISTMAS WOMEN MEN KITCHEN CURTAINS HOME PERSONAL CARE FOOD CANDY SALE
Make Time for Baking with The Vermont Country Store. A great addition to any holiday breakfast. Cranberry-Orange Country Scones
These scones, adapted from Mildred Orton's Recipe, are bursting with bright citrus and tart cranberries. As a young boy our proprietor, Lyman Orton, recalls coming home to enjoy hot chocolate and these hearty scones after a long day on the ski hill. Fresh from the oven on a chilly winter day, these cranberry orange scones are sure to brighten and warm you through and through.
Ingredients: 4 cups unbleached all-purpose flour, plus more for dusting. 1 cup sugar, plus more for sprinkling 1 teaspoon salt 2 tablespoons baking powder 3/4 cup (1 1/2 sticks) unsalted butter, frozen 2 cups fresh cranberries 1 tablespoon grated orange zest 1/2 cup heavy cream 1/2 cup fresh orange juice 2 large eggs Whole milk, for brushing Preheat the oven to 425(degree symbol)F. Line two baking sheets with parchment paper. In a medium bowl, combine the flour, sugar, salt, and baking powder. Using the large holes of a box grater, grate the butter into the flour mixture. Mix with a fork to evenly distribute the butter. When the butter is generally absorbed and the mixture resembles pea-sized pieces, stir in the cranberries and orange zest. In a separate bowl, stir together the cream, orange juice, and eggs. Slowly add the egg mixture to the flour mixture and stir until blended, just until a rough dough forms. Take care not to overmix. Flour the surface of a wooden cutting board. Turn out the dough and gently shape it into a ball, then press it lightly into a rectangle 2 to 2 1/2 inches high. Using a dough cutter or a knife, cut the dough crosswise into six smaller rectangles and then cut these into twelve equal triangles. Place the triangles evenly spaced about 2 inches apart on the prepared baking sheets and flatten them slightly. Using a pastry brush, brush the scones lightly with milk and sprinkle the tops with sugar. Bake for about 20 minutes, or until lightly browned.
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