Westbrook Inn Cranberry-Orange Scones
- For the Scones:
- 2 cups 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
- 1 cup cranberries
- 1/4 cup orange juice
- 1/4 cup half-and-half
- 1 egg
- 1 tablespoon milk
- For the Glaze (optional):
- 1/2 cup confectioners’ sugar
- 1 tablespoon orange juice
- For the Orange Butter:
- 1/2 cup butter, softened
- 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; set aside. 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 an 8-inch circle. Cut into 10 wedges. Separate the wedges and place on an ungreased cookie sheet. Brush with milk then sprinkle with the remaining sugar. Bake in a preheated 400 degrees F oven for 12-15 minutes until lightly browned.
FOR THE GLAZE (optional):
Combine the glaze ingredients and drizzle over the scones.
FOR THE ORANGE BUTTER:
Combine the ingredients, and serve with warm scones.
Recipe reprinted by permission of <I>Westbrook Inn B&B, CT<. All rights reserved.
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