This sweet treat is perfect for a fall day!
Ingredients
2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange zest
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 large egg, room temperature
1 tablespoon 2% milk
GLAZE (optional):
1/2 cup confectioners’ sugar
1 tablespoon orange juice
ORANGE BUTTER:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade
Directions
-In a large bowl, combine the flour, 7 teaspoons of sugar, orange zest, baking powder, salt, and baking soda.
-Cut in butter until the mixture resembles coarse crumbs; set aside.
-In a small bowl, combine the cranberries, orange juice, cream, and egg.
-Add to flour mixture and stir until a soft dough forms.
-On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place them on a greased baking sheet.
-Brush with milk; sprinkle with remaining sugar.
-Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
-Combine glaze ingredients if desired; drizzle over scones.
-Combine orange butter ingredients; serve with warm scones.
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