Hooper Homestead Guest Quarters & Spa
Orange/Cranberry/Walnut Scones: Breakfast-Brunch
Soak 1/2c dried cranberries in 1/4c orange juice in a medium sized bowl.
In a large bowl, mix - 2 1/4c self-rising flour 1/4c brown sugar (packed) 2 tbsp dried milk (powdered milk)
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
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).
Bake 16-18 minutes Broil tops for 2minutes till brown Remove & rack till cool. Serve with butter and homemade jams/jellies or preserves.