I have been looking for a tried and true recipe for the Lodge Pan that I found out junking. I am going to try this one. It is posted in the Lodge website recipe pages, so it must be very good. I may change some of the ingredients to suit my preferences, maybe add some orange peel and juice. I enjoy the favor of cranberries and orange together.
INGREDIENTS
1 cup dried cranberries
¾ cup buttermilk
1 large egg
3 cups all-purpose flour
¾ cup turbinado sugar
6 tablespoons white sesame seeds
4 teaspoons baking powder
¼ teaspoon allspice, ground
¼ teaspoon cardamom, ground
¼ teaspoon salt
8 tablespoons unsalted butter, cold, cubed, plus more for greasing
PREPARATION
Preheat oven to 400 degrees F.
Whisk cranberries, buttermilk, and egg. Set aside for later.
Separately whisk flour, sugar, sesame seeds, baking powder, allspice, cardamom, and salt until fully incorporated.
Using a pastry cutter, cut butter into the flour mixture to pea-sized pieces. Add to the wet ingredients until a dough forms.
Divide the dough in the wedges of a greased scone pan. Bake until edges are golden brown, 15-17 minutes.
Let scones sit for 5-10 minutes, then gently flip the pan to release the scones. Cool on wire rack before serving.
From - www.lodgemfg.com
