Thanks to Deb for sending us this recipe. We really enjoyed it! Cranberries make a delicious addition to classic scones. Your guests & family will love them!
Ingredients
½ cup low fat or half and half cream
½ tsp vanilla
1 x-large egg, beaten
2 tbsp frozen orange juice concentrate, thawed
2 scant cups all purpose flour
3 tbsp sugar
1 tbsp baking powder
1/4 tsp cinnamon
1 tbsp orange zest
¾ tsp salt
½ cup cold butter, cubed
1/2 cup Dried Cranberries
Method
Preheat oven to 400 degrees and line cookie sheet with parchment paper
- Beat egg and add to cream, stir in vanilla and orange juice and set aside
- Combine flour, sugar, baking powder, cinnamon, salt and orange zest
- With pastry blender or food processor, cut butter into flour mixture until it resembles coarse crumbs
- Fold in dried fruit
- Pour egg mixture over flour mixture and stir quickly but lightly. Do Not Over Mix
- Prepare a floured surface for the dough. Roll the dough out onto the flour and sprinkle lightly with flour. Using your fingertips, flatten dough to about 1 inch thick. Fold in half three times then pat into circle that’s 3/4 inch thick.
- Using pizza cutter, cut into 8 triangles. Brush with egg wash and sprinkle lightly with sugar
- Bake for 15-17 minutes (until lightly browned) on center rack. Enjoy warm!