Wednesday, February 15, 2017


2 cups all-purpose flour
10 tsp sugar, divided
1 tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup fresh-squeezed orange juice
1/4 cup cream
1 large egg
1 tbsp milk

In a large bowl, combine the flour, 7 teaspoons of the 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 cranberries, orange juice, cream and egg. Add to the flour mixture and stir until it forms a soft dough. Turn out on a flat, floured surface and knead 6 to 8 times. Pot dough into an 8-inch circle; cut into 10 wedges. Separate the wedges and place on an ungreased baking sheet. Brush with the milk and sprinkle with the remaining 3 teaspoons of sugar.

Bake scones at 400 degrees for 12-15 minutes or until lightly browned. Make the following glaze:

1/2 cup powdered sugar
1 tbsp orange juice

Combine until smooth and drizzle over the scones. (Glaze may be omitted, if desired.)

Orange Butter:
1/2 cup butter, softened
2 to 3 tbsp orange marmalade

Combine ingredients and serve with the warm scones.

Note: File Photo

Note: This is my version of a recipe I got many years ago from a TOH magazine.

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