Fruity Scones

By KimberlyB

Ingredients

• 1 medium orange
• 1/4 cup dried cranberries
• 2 cups self-rising all-purpose flour
• 1/4 cup plus 2 teaspoons sugar, divided
• 1 teaspoon caraway seeds
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup plus 1 TBS milk, divided
• 5 TBS butter, cut up
• 1/4 cup plus 2 teaspoons
• see savings
• 5 tablespoons
• butter or margarine, cut up

Details

Preparation time 12mins
Cooking time 28mins

Preparation

Step 1

1. Heat oven to 400 degree F. Grease a large cookie sheet. Grate 1 teaspoon peel from orange. Cut orange in half and squeeze 1/4 cup juice.

2. Combine orange juice and cranberries in cup. Whisk flour, 1/4 cup sugar, caraway seeds and salt in bowl. Beat egg and 1/4 cup milk in a cup. Cut butter into flour mixture, until coarse crumbs form. Add orange juice, cranberries and milk mixture, stirring just until dough forms a ball (do not overmix). Turn dough out onto floured board.

3.Lightly knead dough 5 or 6 times. Shape into a 6-inch circle on prepared cookie sheet. Combine remaining 2 teaspoons sugar and orange peel in a cup. Brush top of dough with remaining 1 tablespoon milk; sprinkle with orange topping. Cut into 8 wedges, but do not separate. Bake 16 to 18 minutes, until golden. Makes 8 scones.

4.Tip: If the orange topping seems too moist to sprinkle, gently spread it with your fingertips