A friend recently gave be a couple bags of dried cranberries, so I decided to use some of them in these cranberry scones. This recipe is adapted from my Better Homes and Gardens cookbook, which the cooks in my family have been using for 4 generations now. I came across the recipe for citrus butter while flipping through and figured it’d be a great way to utilize some of the oranges growing in my back yard currently.
2 1/2 cups flour
2 T sugar
4 t baking powder
1/4 t salt
1/3 cup cold butter, cut into pieces
2 beaten eggs
3/4 cup whipping cream
1/2 cup dried cranberries, coarsely chopped
Preheat oven to 400.
Combine flour, 2 T sugar, baking powder, and salt. Cut in butter until you get coarse crumbs.
In a separate bowl, combine eggs, whipping cream and cranberries.
Create a well in the center of the dry ingredients and add wet ingredients all at once. Mix with a fork until just moistened.
Turn dough out on a lightly floured surface and knead gently for 10-12 strokes. Dough should be nearly smooth. Shape dough into a circle and cut in to 8 wedges.
Place wedges 1 inch apart on an ungreased baking sheet. Brush each with a little milk and a final dusting of sugar. Bake for 12-14 minutes until golden.
Combine 1/2 cup softened butter with 1 Tablespoon powdered sugar and 1 teaspoon finely shredded orange peel.