Sugar-Sprinkled Dried Cranberry Orange Scones

Prep time
25 minutes
Rating
Not rated
0 ratings
Servings
10

From Organic Valley dairy farmer Regina Beidler: I found this scone recipe in a magazine--it also included a glaze and orange butter. But I keep it simpler, since I think the scone is sweet enough and has good flavors.

Ingredients

  • 2 cups flour
  • 10 teaspoons sugar, divided
  • 1 tablespoon grated orange peel
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 14 teaspoon baking soda
  • 5 tablespoons Organic Valley Butter, cold, cut into pieces
  • 1 Organic Valley Egg
  • 1 cup dried cranberries
  • 14 cup organic orange juice
  • 14 cup Organic Valley Half & Half
  • 1 tablespoon Organic Valley Milk

Directions

Heat oven to 400 degrees. Combine flour, 7 teaspoons of the sugar, orange peel, baking powder, salt and baking soda in a large bowl. Use a pastry cutter or two knives to cut in butter until the pieces are about the size of sunflower seeds.

Beat egg in a small bowl. Stir in cranberries, orange juice and half-and-half until well-combined. Stir wet mixture into dry mixture until barely combined.

Transfer dough to a floured surface and knead lightly 6 to 8 times. Pat dough into an 8-inch circle and slice into 10 equal wedges with a sharp knife (or cut out rounds with a biscuit cutter).

Place scones on an ungreased baking sheet, brush with milk and sprinkle with remaining sugar. Bake until high and golden, 12-15 minutes.

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