Monday, May 10, 2010

Cranberry Orange Scones

These scones will make a nice addition to your next Sunday brunch feast. Also pictured are blueberry corn muffins and pecan raisin bran muffins.

Cranberry Orange Scones
2 cups all purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup dried cranberries
1/4 cup butter
2 eggs
1/3 cup 35% cream

egg white
turbinado sugar

Preheat oven to 450 degrees F. In a mixing bowl or food processor, sift the flour, 2 tablespoons sugar,baking powder and the salt. Stir in orange zest to combine. Add the butter and cut into the flour until the mixture resembles coarse meal. Mix in the cranberries. If using a food processor, transfer the dry ingredients to a large mixing bowl. In a separate bowl, lightly beat the eggs and cream. Make a well in the flour mixture and gradually pour in the wet ingredients. Blend to incorporate the ingredients to form a dough. Do not over work the dough. Form a ball and on a lightly floured surface, roll out the dough into a round disk, about 3/4 inch thick. Cut into triangles and brush with egg white. Sprinkle each triangle with the turbinado sugar and place on a prepared cookie sheet. Bake for 12-15 minutes.

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