|
Preheat
oven to 400°. In a large bowl, sift together the flour, sugar,
cinnamon, allspice, baking powder, baking soda and salt. Add the
orange peel and mix. Cut the butter into small chunks and cut or
rub it into the flour mixture with your hands to form coarse crumbs.
Fold in the cranberries and pecans. Next, add the buttermilk.
Mix
the dough with your hands until evenly moistened, then gather into
a ball. On a floured surface pat dough into a 3/4-inch circle. Use
a 2 1/2-inch biscuit cutter to stamp out the scones. Place scones
on a baking sheet coated with DuPont SilverStone® non-stick,
leaving at least 2 or 3 inches of space between the scones. Reroll
the scraps and cut. Bake for 10 to 15 minutes or until the scones
are a golden color.
|
|
