Gold Medal - Whole Wheat Baking - (Page 8) 8 8 scones PreP Time: 20 Min STarT To FiniSh: 1 Hr Easy CranberryOrange Scones • 1 cup Gold Medal® whole wheat flour 1 cup Gold Medal® all-purpose flour 1 ⁄4 cup granulated sugar • • • 2 teaspoons grated orange peel 11⁄2 teaspoons cream of tartar 3 Heat oven to 350°F. In large bowl, mix flours, 1⁄4 cup sugar, orange peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1⁄3 cup milk, the orange juice and cranberries. On ungreased cookie sheet, press dough into 8-inch circle. Cut into 8 wedges. 1 • 2 Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. 3 In small bowl, combine powdered sugar and enough milk for drizzling consistency. Drizzle over warm scones. Serve warm or cool. • ⁄4 teaspoon baking soda ⁄4 teaspoon salt • • 1 1 ⁄3 cup cold butter or margarine, cut into 8 pieces ⁄3 cup milk ⁄4 cup orange juice HiGH Altitude (3500-6500 ft): Bake 25 to 30 minutes. 1 Scone: Calories 260 (Calories from Fat 80); Total Fat 8g (Saturated Fat 5g); Cholesterol 20mg; Sodium 250mg; Potassium 210mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 4g • • • 1 1 1 ⁄2 cup sweetened dried cranberries ⁄3 cup powdered sugar • • 1 2 to 3 teaspoons milk KITCHEN TIP Use dried blueberries instead of the cranberries if you’d like. You can also substitute grated lemon peel for the orange peel.
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