Josephine Parkhurst of Janesville, Wisconsin, received Honorable Mention in our April 2008 Crantastic Breakfast Recipes contest with her entry for Cranberry Orange Scones.
- 2 cups flour
- 10 teaspoons sugar, divided
- 1 tablespoon grated orange peel or zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup butter (cold)
- 1 cup sweetened dried cranberries
- 1/4 cup orange juice
- 1/4 cup half and half
- 1 egg
Preheat oven to 400 degrees F.
In a large mixing bowl, combine the flour, seven teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in the cold butter until the mixture resembles coarse crumbs. Add the dried cranberries; set aside.
In a small mixing bowl, combine the orange juice, half and half and egg and lightly whisk together. Then add the egg mixture to the flour mixture and mix with a fork until a soft dough forms.
On a lightly floured surface, gently knead the dough 6 to 8 times. Pat the dough into a 10-inch circle. Cut the dough into 10 wedges. Separate the wedges and sprinkle with the remaining 3 teaspoons of sugar.
Bake for 12 to 15 minutes.
If desired drizzle the cooled scones with your favorite powdered sugar frosting.
Yield: 10 scones.
Judges’ note: Orange-flavored sweetened dried cranberries could be used in place of the regular dried cranberries in this recipe.