As the rainy, cold and miserable day continued I thought I would whip up something else. Mom picked out a recipe she thought she would enjoy, Cranberry Orange Scones from Taste of Home’s Complete guide to Baking.
2 cups all-purpose flour
10 tsp sugar, divided
1 Tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice (I juiced the orange I had for zesting)
1/4 cup half and half
1 Tbsp milk
1. In a medium bowl, combine flour, 7 tsp sugar, orange peel, baking powder, salt and baking soda. Cut in butter until mixture is crumbly. In a small bowl, combine cranberries, orange juice, cream and egg. Stir into crumb mixture until soft dough forms.
2. Turn into a floured surface; kneed gently 6-8 times. Pat into an 8 inch circle. Cut into 10 wedges. Separate wedges and place 1 inch apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
Bake at 400 for 12-15 minutes or until lightly browned. Removed to a wire rack.