Thursday, June 16, 2011

Cranberry Orange Scones

Posted by Lori:

This recipe was served at a wedding shower last Saturday. They were delicious! I asked my friend, Carol H., if she would share the recipe so that I could share it with you. She did! (Thanks, Carol!)

Carol got this recipe from the Gooseberry Patch Christmas book #9. The recipe's author is listed as Dayna Hansen from Junction City, OR. Thanks, Dayna!

Cranberry Orange Scones

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon plus 1 teaspoon grated orange zest (the 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 plus 1 tablespoon, divides
1/4 cup half-and-half cream
1 egg
1 tablespoon half-and-half or milk
1/2 cup confectioners' sugar

In a large bowl, combine the flour, 7 teaspoons sugar, 1 tablespoonorange zest, 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 8 wedges. (Carol cut hers smaller....possibly cutting each wedge in half.) Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.

Bake at 400° for 12-15 minutes (less for smaller scones) or until lightly browned; cool slightly. Combine powdered sugar, remaining 1 tablespoon orange zest; drizzle over warm scones.
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