Orange Cranberry English Scones

This recipe of ours is featured in The New Southwest Cookbook by Carolyn Neithammer on page 37. I serve these scones with fresh butter and a variety of toppings, jams, jellies, Nutella, homemade raspberry butter and lemon curd.

3 cups flour
6 TBS sugar
1 TBS baking powder
pinch of salt
Zest of 1 orange
1/2 cup (1 stick butter)
2/3 cup buttermilk
Juice of 1 orange
1 TBS orange juice concentrate
1 cup dried cranberries ( Craisins)
1 egg yolk

Preheat the oven to 425 degrees. Mix together, dry ingredients and zest in a bowl. Using a pastry blender cut butter into flour mixture until crumbly. Stir in cranberries until evenly distributed.
Pour in buttermilk and juices and stir until mixture holds together.
Gather the dough into a ball and gently knead a few times on a lightly floured surface. Pat out dough into an 8 in diameter circle and cut into 8 equal wedges. Place wedges on a greased and floured baking sheet. Brush the tops with egg yolk. Bake for 20-25 minutes.
Serve warm with your choce of toppings.

Recipe Summary:
Yield: 8
Cook Time: 20-25 Minutes

Other recipes by The Garden Cottage B&B:
Baked Eggs Santa Fe Style
Blueberry Cream Cheese Stuffed Baked French Toast
Nut Ball Coffee Cake
Cowboy Casserole
Cinnamon Chip Applesauce Coffeecake
Egg Sausage Quiche
Green Chili Fritatta
Spinach Artichoke Quiche
Tomato Basil Swiss Cheese Quiche
Taco Soup
Raspberry Butter
Lemon Curd
Best Ever Apple Pudding
Potato Bacon Soup
Apple Dumplings
Breakfast Lasagna
Raspberry Coffee Cake

Recipe Provided By:
The Garden Cottage B&B
Cedar City, UT

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