Saturday, December 27, 2008

Robin's Cranberry Orange Scones

Prep: 50 minutes
Serves: 10
Cook time: 15 mintes

2 cups all-purpose flour
10 t. sugar, divided
1 T. grated orange peel
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/3 cup cold butter or margarine
1 cup dried cranberries, chopped
1/4 cup orange juice
1/4 cup half-and-half
1 egg, beaten
1 T. milk

1/2 cup powdered sugar
1 T. orange juice
(adjust quantities to desired thickness)

In a bowl, combine 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 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 degrees F for 12-15 minutes or until lightly browned. Combine glaze ingredients and drizzle over cooled scones.

*This recipe is easily doubled.

From: Taste of Home Magazine

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