Cranberry Orange Scones

Fall is just around the corner and I'm starting to crave those traditional fall flavors--apple, cranberry, pumpkin....  I am excited to start baking all my favorite fall recipes! This recipe for Cranberry Orange Scones fits the bill, although truthfully, I make these any time of year :-) They are delicious--moist and not overly sweet, but just sweet enough. Serve with or without butter, or with some marmalade jam. Yum!

Before you start baking, be sure to read my Baking Tips for Breads, Muffins and Scones. Enjoy!

Cranberry Orange Scones
Yields 8 scones

1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half  or cream
1 egg
2 cups flour
7 tsp sugar
1 TB orange zest
2 tps baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup unsalted butter, cold (or use regular butter and omit 1/2 tsp salt)
1 TB milk (for brushing on top)
Raw Sugar (for sprinkling on top)

Preheat oven to 400-F

In a small bowl, combine cranberries, orange juice, cream and egg. Set aside. In a large bowl, combine flour, sugar, orange zest, baking powder, salt and baking soda.  Cut in butter until the mixture resembles coarse crumbs. Add liquid mixture to dry 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 8 wedges (a pizza roller works great).  Separate wedges and place on an ungreased baking sheet.  Brush with milk and sprinkle with raw sugar.  Bake for 12-15 min. or until lightly browned.

Happy Baking!