Cranberry-orange Scones With Cranberry-apple Jam (signature)

From A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally! Authored by award winning professional chef Erika G. Cenci, her second published cookbook. Owner and operator of the only Chef-owned Bed & Breakfast - Fine Dining Establishment.

2 cups all-purpose flour, plus extra
1/3 cup of sugar
2 tablespoons freshly grated orange zest
1 1/2 tablespoons baking powder
5 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup dried cranberries

1/4 cup sour cream
3 tablespoons fresh orange juice
1 large egg
2 teaspoons unsalted butter, melted
2 teaspoons raw sugar (Avail. at natural food stores/supermarkets)

Preheat oven to 400 degrees Farenheit
Line baking sheet with parchment paper

Whisk flour, sugar, orange zest, and baking powder in a large bowl to blend. Add chilled butter, and using finertips, rub-in until mixture resembles coarse meal. Mix-in cranberries, whisk sour cream, orange juice and egg in a small bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into an 8-inch round, and cut into 8 equal wedges. Transfer to prepared baking sheet, spacing them apart. Brush with melted butter, sprinkle with raw sugar.

Bake until golden brown, about 12-minutes, and serve warm with sweetened whipped cream and a cup of English tea. Enjoy! (Note: See separate recipe for Cranberry-Apple Jam.

Recipe Summary:
Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 15-minutes
Rating: 4 of 5 stars

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns