2 cups all-purpose flour
1/4 cup plus 1 tablespoon granulated sugar
1 tablespoon Clabber Girl Baking Powder
1/2 teaspoon kosher salt
8 tablespoons butter, softened to room temperature
2 large eggs
1/2 cup dried organic cranberries
1/2 cup miniature marshmallows (You can also use regular size marshmallows, cut in half)
1 tablespoon dried orange zest
1/3 cup buttermilk
2 tablespoons Triple Sec Liqueur
1 egg, slightly beaten with 2 tablespoons milk
Preheat oven to 425 degrees F.
Have ready an ungreased round pizza pan, or cookie sheet large enough to accomodate a 9″ round scone.
In a small microwavable bowl add dried cranberries and Triple Sec Liqueur. Stir and microwave for one minute on high; set aside. (If you don’t have a microwave, you can use a saucepan on the stove to heat cranberries and liqueur. Do not bring to a boil.)
In a a large bowl, blend together flour, sugar, baking powder, salt, orange zest and marshmallow. Cut butter into 1/4 inch cubes and cut into flour mixture until mixture resembles coarse crumbs. Add cranberries (Note: cranberries should be plumped with very little liquid, as they will absorb the triple sec.) In a large measuring cup measure the buttermilk and add eggs; whisk gently to blend eggs and buttermilk. Make a well in the center of the flour mixture. Add milk and egg mixture. Use a spatula to blend ingredients.
Place dough on ungreased pan and pat into a 9-inch round circle. Brush on egg mixture over top.
Place into oven and lower baking temperature to 400 degrees F. Bake for 18 minutes.
When done, place on cutting board and cut into 8 wedges. Scones may be cut right after baking, or cooled then cut.
2002 Ohio State Fair 3rd place winner – Pat Bates of Columbus