Cranberry Orange Scones

Citrus, sugar, and butter— a spring breakfast doesn’t get much better than that, does it? Mmmm, these scones are just the thing. I usually don’t love anything in the realm of dried fruits (ugh, raisins!); but in baked oatmeal and these scones, dried cranberries get their promotion. Welcome to delectability, dried cranberries! Yes, cranberry orange scones make me drool. One note: it is completely worth following all the steps (kneading, glazing, and all) in order to get the scrumptious end-product. That orange marmalade butter… I’ll just say it’s worth going to the store to buy orange marmalade.

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Cranberry Orange Scones

10 Servings   Prep: 20 min   Bake: 15 min

INGREDIENTS
  • 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
  • 1 cup dried cranberries
  • 1/4 cup orange juice
  • 1/4 cup half-and-half cream
  • 1 egg
  • 1 tablespoon milk
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon orange juice
  • 1/2 cup butter, softened
  • 2 to 3 tablespoons orange marmalade
DIRECTIONS

In a large bowl, combine the 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 the 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-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar. Bake at 400° for 12-15 minutes or until lightly browned.

Remove to a wire rack. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones. Yield: 10 scones.

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