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| Cranberry Scones |
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1 3/4 C. all-purpose flour 3 T. granulated sugar 2 1/2 t. baking powder 2 t. grated orange peel 1/3 C. cold butter 1/2 C. dried cranberries 2 eggs, slightly beaten (divided) 4 to 6 T. half-and-half Preheat oven to 400°F. In a medium bowl, combine the flour, sugar, baking powder and orange peel. Cut the butter into the flour mixture until it resembles fine crumbs. Stir in cranberries, 1 beaten egg and just enough half-and-half to enable dough to form into a ball. Turn the dough onto a lightly floured surface; knead lightly 10 times. Roll or press dough into a 9-inch circle; cut into 10 wedges. Place wedges 2 inches apart on a lightly greased cookie sheet. Brush with remaining beaten egg. Bake for 10 to 12 minutes or until light golden brown. Remove from sheet immediately. Serve warm. |
More Recipes: Ham & Cheese Strata Recipe | Creme Brulee French Toast
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