Cranberry Orange Scones

Cranberry Orange Scones

• 2 cups of all-purpose flour
• 7 teaspoons plus 1 tablespoon of sugar
• 1 tablespoon of grated orange peel
• 2 tablespoons of baking powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/3 cup of cold butter
• 1 cup of dried cranberries
• 1/4 cup of orange juice
• 1/4 cup of half-and-half
• 1 egg
• 1 tablespoon of milk

Glaze-

• ½ cup of confectioners’ sugar
• 1 tablespoon of orange juice

Orange Butter–

• 1 stick (1/2 cup) butter, softened
• 2-3 tablespoons of orange marmalade

To make scones:

In bowl combine flour, 7 teaspoons of sugar, orange peel, baking powder, baking soda, and salt.  Cut in butter until mixture resembles coarse crumbs.  I n small bowl, combine cranberries, orange juice, half-and-half and egg.  Add to flour mixture and stir until soft dough forms.  On floured surface, gently knead dough 6 to 8 times.  Preheat oven to 400 degrees.  Using a rolling pin, roll dough to ¼ to ½ inch thickness.  Cut into rounds using 2 ½ inch biscuit cutter. Place scones on ungreased cooking stone. Brush with milk and sprinkle with remaining 1 tablespoon of sugar. Bake 12 to 15 minutes.  Drizzle glaze over scones. Or make orange butter on the side.  Yields 8 scones. -recipe from-Red Bluff Cottage Bed and Breakfast