- For the Scones:
- 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 or margarine
- 1 cup dried cranberries
- 1/4 cup orange juice
- 1/4 cup half and half
- 1 egg
- 1 tablespoon milk
- For the Glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon orange juice
- For the Orange Butter:
- 1/2 cup butter, softened
- 2 to 3 tablespoons orange marmalade
In a bowl, combine 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 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 inch circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet.
Brush with milk; sprinkle with remaining sugar. Bake at 400 degrees F for 12-15 minutes or until lightly browned.
Combine glaze ingredients; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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