ingredients

  • 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

directions

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. © 2002. All rights reserved.

RecID 4971

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