Victorian by the Sea

Cranberry-Orange Scones: Breakfast-Brunch

Servings: 5

Prep time:30 minutes

Ingredients:

• 

  1 3/4 cups all purpose flour

• 

  3 tablespoons granulated sugar

• 

  2 1/2 teaspoons baking powder

• 

  2 teaspoons grated orange peel

• 

  1/3 cup butter (chilled)

• 

  1/2 cup dried cranberries

• 

  1 egg, slightly beaten

• 

  6 tablespoons half-and-half

Step 1:

Preheat oven to 400 degrees F. In large bowl, combine flour, sugar, baking powder and orange peel. Using a pastry blender, cut butter into flour mixture until it resembles fine crumbs. Stir in cranberries, egg, and half-and-half. Using hands, form dough into a ball.

Step 2:

Turn dough onto lightly floured surface. Lightly knead dough 10 or 11 times. Roll or press into a 9" circle. Cut evenly into 10 wedges. Place 2 inches apart on lightly greased cookie sheet. Brush with milk or beaten egg.

Step 3:

Bake for 10 to 12 minutes or until light golden brown. Remove from sheet immediately. Serve warm.