Cranberry Orange Scones
A tender, orange-scented scone with dried, sweet-tart cranberries.
1 3/4 cups all purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated orange peel
1/3 cup butter or margarine
1/2 cup dried cranberries (or currants)
1 large egg, beaten
2 tablespoons half-and-half
1 large egg white, beaten
- Preheat oven to 400°F (205°C).
- In a mixing bowl, combine flour, sugar, baking powder, salt and orange peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add cranberries, beaten egg and half-and-half.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 portions. Pat each portion into a 6-inch circle about 1/2-inch thick. Place both, about 2 to 3-inches apart, on ungreased baking sheet. Brush with beaten egg white.
- Bake for 10 to 12 minutes or until golden brown. Cut into wedges to serve. Best served warm.
Makes 12 scones.