Cranberry-Orange Scones
By Yankee Magazine|Apr 21 2002|
Yield:
10 sconesIngredients
1-3/4 cups all-purpose flour
3 tablespoons sugar
2-1/2 teaspoons baking powder
2 teaspoons grated orange peel
1/3 cup butter, cold
1/2 cup dried cranberries
1 egg, slightly beaten
4 to 6 tablespoons half-and-half
cooking spray
Instructions
Heat oven to 400 degrees . In a medium bowl combine flour, sugar, baking powder, and orange peel. Cut butter into flour mixture until it resembles fine crumbs. Stir in cranberries, egg, and just enough half-and-half to enable dough to form into a ball. Turn dough onto lightly floured surface and knead 10 times. Roll or press into a 9-inch circle. Cut 10 wedges. Place 2 inches apart on lightly greased cookie sheet. Brush with beaten egg. Bake until light golden brown, about 10 to 12 minutes. Remove from sheet immediately and serve warm.
