Orange Cranberry Jalapeno Scones
Mike Mulry, our long-time designer and photographer, created and shot this scrumptious scone variation. The jalapeno flakes add a bit of zing to the fresh citrus and aromatic cranberries. Our new Plain Whole Milk Kefir makes an excellent one-to-one substitute for buttermilk in all baking recipes!
1 1/2 cups all-purpose flour
4 tbsp. sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 brown sugar
2 tbsp. finely grated orange zest
5 tbsp. cold unsalted butter, cut into small pieces
1 cup dried cranberries
2 tbsp. dried jalapeno flakes
2/3 cup Whole Milk Kefir
- Preheat oven to 400 degrees. Grease baking sheet with butter and line with parchment. In a large bowl, stir together flour, sugar, baking powder, baking soda, jalapeno flakes, and orange zest.
- Cut the butter into flour mixture with a pastry blender or two butter knives until it resembles a coarse meal. Stir in dried cranberries.
- Make a well in the center of the mixture. Pour kefir into well, and stir until just combined—do not over mix. Use a little more kefir if dough is too dry to work with.
- Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Dust with a sprinkle of coarse sea salt. Bake until golden, 18 to 20 minutes.