Cranberry Orange Scones
1 cup fresh or frozen cranberries
3 cups all purpose flour
½ cup granulated white sugar
1 tablespoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
¾ cup salted butter, slightly softened
½ cup chopped pecans
2 teaspoons grated fresh orange zest
1 cup buttermilk
1 tablespoon milk
1 tablespoon granulated white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Preheat the oven to 400 degrees F. Grease a baking sheet or line with parchment paper or a silpat mat.
In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Use a pastry blender to cut the butter into the flour mixture until it becomes a course crumb texture (use two knives or a pastry blender). Stir in the cranberries, nuts and orange zest. Add the buttermilk and mix with a fork until moistened. Gather the dough into a ball and place on a floured board. Roll or pat into a circle ¾-
inch thick. Cut the round into 12 pie-shaped pieces. Place on the prepared baking sheet 1½-inches apart. You can transfer the whole circle of dough onto the baking sheet with a pizza peel or bench scraper, and then gently pull each wedge away from the circle a
bit to create space between the scones. Brush the tops of the scones with milk and sprinkle with sugar/cinnamon/nutmeg (stir together first). Bake 14 to 18 minutes, until lightly browned
*If you’d like the cranberries more spread out, roughly chop them (but only if they’re frozen. Trying to chop fresh cranberries is kind of a messy disaster!)
FRANK’S SLOW COOKER BUFFALO CHICKEN DIP
2 packages (8 ounces each) cream cheese, cut into chunks
4 cups shredded cooked chicken
1 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
1 cup ranch dressing
1 cup shredded Cheddar cheese, divided
2 tablespoons chopped green onions
Blue cheese crumbles (optional)
PLACE cream cheese in slow cooker. Top with chicken, Frank’s RedHot, ranch dressing and 1/2 cup of the Cheddar cheese. Cover. COOK on HIGH 1 1/2 to 2 hours or until heated through. Stir until well-mixed; top with remaining 1/2 cup cheese and sprinkle with green onions. Cover. Cook 15 minutes longer or until cheese is melted. Serve sprinkled with blue cheese crumbles, if desired.
FLAVORFUL TIPS:
• To add some crunch, top with French’s® Crispy Fried Onions.
• Top with blue cheese crumbles instead of remaining shredded Cheddar cheese, if desired.
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