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Ingredients:
2 cups all-purpose flour
10
teaspoons sugar, divided
1 tablespoon grated orange peel
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup cold unsalted butter
1 cup dried cranberries
¼ cup orange juice
¼ cup half-and-half cream
1 egg
1 tablespoon milk
Glaze:
½ cup powdered sugar
1 tablespoon orange juice
Orange Butter:
½ cup butter, softened
2 to 3 tablespoons orange marmalade
1. Pre-heat oven to 400 degrees F. In a large bowl, combine the flour, 7
teaspoons of the sugar, orange peel, baking powder, salt and baking soda. Cut
in butter with a fork or pastry cutter until the mixture resembles coarse
crumbs; set aside.
2. In a small bowl, combine the craisins, orange
juice, cream and egg. Add to flour mixture and stir until a soft dough
forms. Be careful not to over mix.
3. On a pre floured surface, gently
knead 6-8 times. Pat dough into an 8-in. circle. Cut into 8 wedges. Separate
wedges and place on a greased baking sheet. Brush with milk; sprinkle with
remaining sugar.
4. Bake for 12-15 minutes or
until lightly browned. Remove to a wire rack.
Combine
orange juice and powdered sugar; drizzle over scones.
5. Combine the orange marmalade and butter; serve with warm scones.
Adapted from Taste of Home
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