Cranberry Orange Scones

One of my favorite go-to recipes for weekend breakfast.  The glaze and butter are delicious, but not required. From Taste of Home magazine. – Terry

INGREDIENTS

• 2 cups all-purpose flour
• 10 teaspoons sugar, divided
• 1 tablespoon orange zest(optional)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ⅓ cup cold butter, cubed
• 1 cup dried cranberries
• ¼ cup orange juice
• ¼ cup half & half
• 1 egg
• 1 tablespoon milk

Glaze (optional)

• ½ cup confectioner’s sugar
• 1 tablespoon orange juice

Orange Butter (optional)

• ½ cup butter, softened
• 2-3 tablespoons orange marmalade
  
  

INSTRUCTIONS

1. Preheat oven to 400° F. 
2. In a large bowl, combine flour, 7 teaspoons sugar, orange zest, baking powder, salt, and baking soda. 
3. Cut in butter until mixture resembles coarse crumbs; set aside. 
4. In a small bowl, combine cranberries, orange juice, half & half and egg.  Add to flour mixture and stir until a soft dough forms. 
5. On a floured surface gently knead 6-8 times.  Pat dough into an 8-inch circle.  Cut into 10 wedges. 
6. Separate wedges and place on an ungreased baking sheet.  Brush with milk and sprinkle with remaining sugar. 
7. Bake for 12-15 minutes or until lightly browned. 
8. If desired, combine glaze ingredients and drizzle over warm scones. 
9. If desired, combine orange butter ingredients and serve with warm scones.