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Ingredients
- 2 c ups all purpose flour
- 1/4 cup plus 1 tbs 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 egg beaten with 2 tablespoons water or milk for egg wash
Glaze:
- 1/2 cup confectioners' sugar, plus 2 tablespoons
- 4 teaspoons orange juice freshly squeezed
Orange Butter:
- 4 tbs butter
- 1 1/2 tsp grated orange zest
- 1 tbs confectioners' sugar, sifted
Ingredients
Glaze:
Orange Butter:
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Instructions
- In a bowl, combine flour, 1/4 cup 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 egg wash; 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.
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