Thursday, June 11, 2009

Cranberry Orange Scones

These scones were a big hit at my lunch on Monday and several people asked for the recipe. I actually developed the recipe for the Mill City Museum to use with their 1-lb bags of flour. I like this recipe because it makes 16 scones. I freeze any extras and heat them in the microwave before serving. Don't skip the orange peel as it adds a lot of flavor.

Cranberry Orange Scones

Makes 16

1 lb. bag all-purpose flour (3 ¾ cups)
2 tablespoons baking powder
1 ¼ teaspoons salt
¾ cup vegetable shortening
1/2 cup milk
½ cup honey
¼ cup orange juice
1 tablespoon grated orange peel
¾ cup dried cranberries

Heat oven to 400 degrees F. Combine flour, baking powder and salt in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine milk, honey and orange juice and stir into flour mixture. Stir with a fork until a soft dough forms. Add cranberries.

Place dough a well-floured surface and knead gently 8 to 10 times until the dough just holds together. Divide dough in half. Press each half into a 7-inch round about 1/2–inch thick. Cut each into 8 wedges. Place wedges on ungreased baking sheet.

Bake 15 to 20 minutes or until golden brown. Serve warm or at room temperature.

Copyright 2007 Pat Sinclair, author of Baking Basics and Beyond

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