Cranberry Orange Scones Recipe

Ingredients

• 2 cups all-purpose flour
• 10 teaspoons sugar, divided
• 1 tablespoon grated orange peel
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1 cup dried cranberries
• 1/4 cup orange juice
• 1/4 cup half-and-half cream
• 1 egg
• 1 tablespoon milk
• GLAZE (optional):
• 1/2 cup confectioners' sugar
• 1 tablespoon orange juice
• ORANGE BUTTER:
• 1/2 cup butter, softened
• 2 to 3 tablespoons orange marmalade

Directions

• In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
• On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
• Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
• Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones. Yield: 10 scones.

Cranberry Orange Scones published in Taste of Home December/January 2000, p27