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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. Ingredients:
2 cups king arthur unbleached 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 |
glaze (optional): |
1/2 cup confectioners' sugar |
1 tablespoon orange juice |
orange butter: |
1/2 cup butter, softened |
2 to 3 tablespoons orange marmalade |
Directions:
1. 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.
2. 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.
3. Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
4. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones. Yield: 10 scones.
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