Orange/Cranberry/Walnut Scones

Breakfast-Brunch
Cook time: 25min
Servings: 6


  1. Soak 1/2c dried cranberries in 1/4c orange juice in a medium sized bowl.
  2. In a large bowl, mix - 2 1/4c self-rising flour 1/4c brown sugar (packed) 2 tbsp dried milk (powdered milk)
  3. Blend in (with pastry blender) 1/4c butter - cut into small chunks Stir in 1/2c chopped walnuts 1 tsp orange peel Add 1/2c milk to juice & cranberry bowl Add 1 egg & egg yolk to juice & cranberry bowl (save egg white in a small bowl - beat with a fork) Mix well
  4. Add wet ingredients to dry. Stir lightly with a fork just until moistened. Turn dough onto floured board. Pat down to a circular shape. Cut into 8 equal wedges. Glaze tops with beaten egg white. Arrange on a cookie sheet (leave about 1 " between wedges).
  5. Bake 16-18 minutes Broil tops for 2minutes till brown Remove & rack till cool. Serve with butter and homemade jams/jellies or preserves.

Hooper Homestead Guest Quarters & Spa

Details

  • Nightly Rate $100 - $149
  • Reviews (21) 4.6
  • Rooms 3
  • Accepts Gift Cards

Contact Innkeeper

  • Phone +1-303-582-5828
  • Fax 1-3035825661