Cranberry Orange Scones

I baked these lovely Cranberry Orange Scones for brunch yesterday and placed them on the table.  When I was ready to take the picture, the sun was streaming through the French doors and it was so beautiful I decided to just go ahead and take the picture in the natural light.

If you don't care for dried cranberries, you can easily substitute raisins in their place.

2 cups all-purpose flour

1 T. + 1 t. sugar

2 t. baking powder

1/4 t. baking soda

1/2 t. salt

1/3 cup cold butter, cubed

1 cup dried cranberries (or raisins)

1 T. orange zest (one large navel orange)

1/4 cup orange juice

1/4 cup half and half

1 egg

1/3 cup powdered sugar

a few T. of orange juice

Preheat oven to 425 degrees F.

Zest one large navel orange then cut the orange in half and juice the entire orange.  Set zest and juice aside. 

In a large bowl, combine flours, sugar, baking powder, baking soda, and salt and mix well.

With a pastry cutter, cut in the cold cubed butter until it resembles a crumbly mixture.

Add in the dried cranberries and mix.

n a separate small bowl, combine one beaten egg, with 1/4 cup orange juice 1/4 cup half and half, and 1 T. orange zest.

Pour the wet ingredients into the dry ingredients and gently stir until just combined and a soft dough forms.  

Pour onto a floured surface and pat or use a rolling pin to form the dough into an 8-inch diameter circle.

Cut the dough into 8 equal wedges and place on a parchment or silicone mat lined baking sheet.

Bake on the center rack of the oven for 12 minutes or until lightly golden brown.  Allow to cool on a wire rack for 10 minutes or so while you make the glaze.

Mix together approximately 1/3 cup powdered sugar with a few tablespoons of orange juice (adding a little at a time) and stir to make a glaze.

Drizzle glaze over scones and top with additional orange zest.

Adapted from www.sandandsisal.com

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