Cranberry-Orange Scones



Preheat oven to 400 degrees F. Line a baking pan or cookie sheet with parchment paper or a silpat.

In a small bowl, toss cranberries with 3 tablespoons sugar, set aside.

In a small bowl, beat together egg and egg yolk. Stir in cream.

In the bowl of a food processor, add 1/2 sugar, flour, baking powder, salt, and orange zest. Pulse to combine. Add cold butter and pulse until mixture resembles coarse crumbs.

Transfer flour mixture to a large bowl. Gently stir cranberries into the flour mixture. Using a spatula, fold the cream mixture into the flour until just combined.

On a well-floured surface, shape the dough into an 8-inch circle, about 1-inch in thickness. Using a pastry cutter, cut the dough into 8 wedges. Place each wedge on the prepared baking sheet and bake for approximately 15-20  minutes. Remove from the oven and place on a wire rack to cool. Allow to cool for 10 minutes before serving.

Printed from: Southern Pink Lemonade