A big beautiful orange provides a delicious batch of Orange Cranberry Scones. The basket of fruit came as a gift for Christmas. I washed them in vinegar water and could not stop thinking of these scones.
The entire orange can be utilized for it’s zest and juice for this recipe. While, enjoying the meat and membrane for a snack to enjoy during preparation. The antioxidant I’m after today is hesperidin.
You see, mature women my age need a little help sustaining the integrity of blood vessels and to hopefully reduce the occurrence of hot flashes. Since this antioxidant is purported to take that credit, it’s worth a trial run.
Here’s what you’ll need:
1 Large Sweet Orange (cleansed thoroughly)
2 Cup Unbleached Organic Flour
4 Tsp Aluminum Free Baking Powder
1/4 Cup Milk
1/2 Tsp Salt
1/4 Tsp Fresh Grated Nutmeg
1/2 Cup Cranberries (soaked in hot water, then drained)
1 Ounce plus 1 Teaspoon organic olive oil
4 Teaspoons of sugar
1. Combine the flour, baking powder, salt, nutmeg and sugar. Add the zest of the orange, I use all of the zest approximately 1 tablespoon.
2. Pour the olive oil into the flour mixture and use a fork to incorporate the oil into the flour until it looks similar to cornmeal.
3. Cut the orange and squeeze the juice into a cup, a large orange provides about 1/2 cup juice. So, add the 1/4 cup milk to total 3/4 cup liquid.
4. Add the liquid to the flour mixture until incorporated. Put onto a surface to knead lightly, leaving the dough soft. Roll into a log shape and cut into triangles.
5. Bake in preheated oven at 450 degrees for 12 minutes.Print This Post