Fresh Cranberry/Orange Scone Cake!
While spending time in the kitchen stretching and folding tomorrow's bread, I made a scone cake with some of my frozen cranberries and candied orange peel. This is a variation on a recipe I have posted Here. I used the same recipe exchanging the lemon zest for a cup of mixed, candied orange peel, and whole fresh frozen cranberries. I tossed the cranberries and orange peel in a small amount, apx. 1 TBsp. flour before folding them into the mixed batter. I like a scone cake shaping because it's attractive, whole or sliced and keeps well, with the added plus of less handling, which makes for a lovely tender moist crumb. I baked this one about 8 minutes longer because of the added frozen cranberries.