 Robbyn Redekopp – 2nd Place Winner
Red River College Baking Competition |
Yield: 12 scones
| 3 cup |
all purpose flour
|
750 mL |
| 1/2 tsp |
salt
|
2 mL |
| 1 Tbsp |
baking powder
|
15 mL |
| 1/2 tsp |
baking soda
|
2 mL |
| 1/2 cup |
sugar
|
125 mL |
| 1/2 cup |
canola margarine
|
125 mL |
| 1 cup |
buttermilk
|
250 mL |
| 1 cup |
dried cranberries
|
250 mL |
| 1 Tbsp |
orange zest
|
15 mL |
| 1 |
egg
|
1 |
| 1 Tbsp |
water
|
15 mL |
| 1/2 cup |
sliced almons
|
125 mL |
|
coarse sugar
|
Preheat oven to 350°F (180°C).
In large bowl, combine flour, salt, baking powder, baking soda and sugar. Stir to combine ingredients.
Cut in canola margarine with pastry blender until pea-size particles have formed.
Add buttermilk and stir mixture only long enough to combine the ingredients. Additional buttermilk can be added if necessary.
Stir in cranberries and orange zest.
On lightly floured surface, knead dough 3 or 4 times to form a ball.
Roll out dough to ½ inch (1 cm) thickness. Using a 3 inch (7 cm) round cookie cutter, cut out scones and place on a parchment lined baking sheet.
Whisk together egg and water in small bowl. Brush scones well.
Sprinkle almonds on tops of scones. Then sprinkle on coarse sugar.
Bake scones for 15 – 20 minutes or until golden brown.
Wed, May 19, 2010
Canola Recipes, Health & Lifestyle