Scone Recipes: Orange Cranberry Scones

by Christine
(Chicago)

Perfect any time of the year, (one of my favorites!) these sweet scones are great, but they seem to be the most relished by guests in the fall and winter.

1 1/2 cups all-purpose flour

1/4 cup sugar

1 TBS baking powder

1/4 tsp salt

1/4 cup butter

1/2 cup dried cranberries

2 tsp grated orange zest

1/2 cup buttermilk

1 egg

1 cup powdered sugar

2-4 TBS orange juice

Preheat oven to 400 degrees F.

Mix together flour, sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or knives until mixture resembles fine crumbs.

Stir in cranberries and orange zest.

In another bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.

On a floured surface, knead gently a few times to make sure it sticks together, but not too much.

On an ungreased cookie sheet, form into a circle and cut into 8 wedges with a knife but do not separate, or use a scone pan.

Bake at 400 degrees F. for 15-25 minutes or until golden brown.

Mix together powdered sugar and orange juice into a glaze; drizzle over scones. Separate scones and serve warm.