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Christmas: Cranberry Orange Scones

Source of Recipe


Judy Rae Kruse






List of Ingredients



• 2 cups flour
  
• 1 Tbsp sugar
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/4 cup butter
  
• 1/2 cup whipping cream
  
• 1 egg
  
• 1 cup craisins (sweetened dried cranberries)
  
• 2 tsp fresh orange zest
  
• Sugar for topping
  
• Butter and honey
  






Instructions



1. In a large mixing bowl, combine flour, sugar, baking powder and salt; cut in butter until mixture is the size of small peas, using a pastry blender or fork. Add whipping cream, egg, craisins and orange zest, and mix just until flour mixture is moist.
   
   
2. Turn dough out onto a lightly floured surface and gather into a ball. Pat into a circle about 3/4-inch thick and cut into 8 wedges. Arrange on a greased cookie sheet and sprinkle scones with sugar.
   
   
3. Bake at 425 degrees (F) about 15 to 18 minutes, or until light golden brown. Serve warm with butter and honey. (Can be made ahead of time, cooled, wrapped airtight and frozen, then thawed and reheated before serving.)
   
   Makes 8 scones.