Patter Fam Sauces and Pastor's Pantry Cooking School

Makes 8 Large

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange zest
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk
Orange Juice
Powdered Sugar
Preheat oven to 400°F. Sift flour, sugar, baking powder, salt and baking soda into large bowl.  Mix in orange zest. Add butter and rub in with fingertips until mixture resembles coarse meal.  Mix in dried cranberries. Gradually add buttermilk, gently stirring with a wooden spoon until dough begins to come together. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, don’t overwork the dough, about 5-7 folds should do it. Form dough into 1-inch- thick round. Cut into wedges. Transfer wedges to pizza/baking stone, spaced about 1” apart.
Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Juice the zested orange and add powdered sugar to create a thick glaze.  Drizzle over the scones. Serve scones warm or at room temperature.

Written by Joyce Peters — April 02, 2020


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