Orange/Cranberry Scones
By Yankee Magazine|Apr 21 2002|
Yield
12 scones
Ingredients
2-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup butter
2 eggs
1/3 cup orange juice
2 tablespoons orange zest
1/4 cup heavy cream or half-and-half
1/2 cup dried cranberries
1/3 cup chopped pecans (optional)
2 to 3 tablespoons orange juice
1 teaspoon sugar
Instructions
Mix flour, sugar, and baking powder together and cut in butter with pastry blender. Beat eggs and combine with juice, zest, and cream. Add egg mixture to dry ingredients; add cranberries and nuts midway through the mixing process. Gather into 2 balls and knead about 10 times each. Shape into 2 rounds approximately 1 inch thick. Place rounds on baking sheet, and brush top with orange juice and sugar. Cut each round into 6 wedges, gently pulling edges apart. Bake at 400 degrees until the tops brown and bottoms are golden, about 20 to 22 minutes.
