Cranberry Orange Scones
One of my favorite go-to recipes for Sunday morning breakfast when we have weekend guests. I’ve never made the glaze or orange butter, but they are probably good too. From Taste of Home magazine.
- Terry
INGREDIENTS
- 2 cups all-purpose flour
- 10 teaspoons sugar, divided
- 1 tablespoon grated orange peel (optional)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup cold butter
- 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
- ½ cup butter, softened
- 2-3 tablespoons orange marmalade
INSTRUCTIONS
Preheat oven to 400°.
In a bowl, combine flour, 7 teaspoons sugar, orange peel, baking powder, salt, and baking soda. Cut in butter until 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 for 12-15 minutes or until lightly browned.
Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.