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.

Table of Contents for the Digital Edition of Gold Medal - Whole Wheat Baking

Whole Wheat Buttermilk Pancakes
Glorious Morning Muffins
Easy Cranberry Orange Scones
One-Rise Caramel Rolls
Whole Wheat Banana Bread
Cheese 'n Onion Drop Biscuits
Hearty Meat Lover's Pizza
Country Apple Streusel Cake
Snickerdoodle Cookies
Best Whole Wheat Oatmeal Raisin Cookies
Peanut Butter Crunch Bars
Fresh Berry Crisp

Gold Medal - Whole Wheat Baking