Cranberry-Orange Scones
(8 servings) Printable Version
- 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 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.
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