- For the Scones:
- 2 cups all-purpose flour
- 7 teaspoons sugar
- 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
- 1 egg
- 1 tablespoon milk
- sugar for sprinkling
- For the Glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon orange juice
- For the Orange Butter:
- 1/2 cup softened butter
- 2-3 tablespoons orange marmalade
FOR THE SCONES:
In a bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, combine the cranberries, orange juice, half and half and egg. Add to the flour mixture and stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat the dough into a 10-12-inch circle. Use a round (or shamrock shaped) cookie cutter to cut and place the pieces on an ungreased baking sheet. Brush with milk and sprinkle with sugar. Bake in an oven preheated to 400 degrees F for 12-15 minutes or until lightly browned.
FOR THE GLAZE:
Combine the confectioners' sugar and orange juice. Drizzle over the scones.
FOR THE ORANGE BUTTER:
Combine the butter and marmalade. Serve with the warm scones.
Recipe reprinted by permission of <I>Fitzgerald's Irish Bed & Breakfast, OH<. All rights reserved.
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