Cranberry-Orange Scones

(8 servings)

  • 1 and 3/4 cups white whole wheat flour
  • 1/2 teaspoon salt
  • 3 Tablespoon sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon allspice
  • 5 Tablespoon butter - softened
  • zest of 1 orange
  • 1/2 cup dried cranberries
  • 1 egg
  • 1/3 cup half & half
  • 1 Tablespoon orange juice
  • 1 additional egg - beaten
  • additional sugar for garnish (coarse sparkling sugar if available)
In a large bowl, combine the flour, salt, sugar, baking powder and allspice. Mix well. Add the butter and mix until the texture resembles course sand. Add orange zest and cranberries and mix well.

In a separate medium bowl, beat the egg with the half & half and orange juice.

Add the wet ingredients to the dry ingredients and mix until just combined and evenly moist.

Transfer dough to a flat, floured work area. Roll into an 8-inch circle about 1-inch thick.

Slice dough into 8 equal sized wedges. Place wedges on a parchment sheet-lined baking sheet leaving about an inch of space around each wedge.

Brush the top of each wedge with beaten egg, then sprinkle each with a liberal amount of sugar.

Bake for 15 minutes in an oven preheated to 425 degrees - until golden brown.

A good go-to recipe for an elegant yet simple scone. Batter can be made a couple an in advance and frozen. Just allow batter to return bake to return temperature before baking.

Mr Breakfast would like to thank jsstebnicki for this recipe.

Recipe number 2759. Submitted 2/17/2010.