Continuing my series of holiday recipes after the holiday – these, like the pecan cookies, can be made any time of year. They make a delicious addition to a holiday breakfast or brunch, but they don’t need to be reserved for Christmas. I’ve been so tired that I couldn’t make the goodies on Christmas morning itself; I put together a batch later in the week and made them again on New Year’s Day while we watched the Rose Bowl parade. Enjoy!
Food in Jars posted this as a Gift in a Jar format. I haven’t given it away yet, but I have made the recipe twice. Here it is!
To be layered in a pint jar:
1 1/2 cup whole wheat pastry flour (or all-purpose)
3 teaspoons baking powder
1/2 teaspoon sea salt (or regular salt)
Mix the zest of one orange with 1/4 cup sugar and add to jar.
Top with 1/2 cup dried cranberries. Possible substitutions include dried blueberries or raisins.
To bake the scones:
Mix contents of jar in medium mixing bowl.
Cut 1/4 cup (1/2 stick) of butter into the mixture.
Beat 1/2 cup buttermilk and 1 egg together. Add to mixture and stir to combine.
Once combined, turn onto baking sheet and pat into circle.
Cut into 8 wedges, but do not separate. A pizza cutter works well.
Bake at 400 degrees for 20-25 minutes, until golden on top.
Serve with jam or apple butter or drizzle with powdered sugar frosting.
Finding yet another recipe that calls for whole wheat pastry flour makes me determined to find it. That’s my task for the week: check out the local specialty stores and if they don’t have it, try Woodman’s!