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Cran orange scones




Source of Recipe


TOH


List of Ingredients




1-1/2 cups butter, softened
1/2 cup fresh or frozen cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange peel

SCONES:
2-1/2 cups all-purpose flour
2/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk

Recipe



In a mixing bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour.
Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter. Yield: 16 scones. Editor's Note: 3/4 cup dried cranberries may be substituted for the fresh or frozen cranberries.