Monday, April 05, 2010
Orange Cranberry Rye Scones
Got more rye flour in my CSA box this week and came up with these scones which were a huge hit at breakfast Sunday.
These dense, flavorful scones are great for breakfast or tea but would also be great with soup or salad.
1 1/3 cups whole wheat pastry or unbleached white flour
2/3 cup rye flour
3 tablespoons packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
grated zest of 1 orange
5 tablespoons cold unsalted butter
2/3 cup plain yogurt
1/4 cup fresh orange juice
1/2 cup dried cranberries
Preheat oven to 425 degrees. Oil a medium baking sheet. Stir together flours, sugar, baking soda, salt, and orange zest. Cut in the butter until mixture looks like course crumbs. Make a well in the center and add the yogurt and juice. Stir until the batter holds together. Stir in the cranberries. Knead the mixture until it forms a ball. Place the ball on the prepared baking sheet and press into a 9-inch disc about 3/4-inch thick. Use a sharp knife to cut the dough into 8 wedges, but do not separate the wedges. Bake 20 minutes. Serve warm.