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
