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Description:
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.

Ingredients:
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

Directions:
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.
http://www.thegardencottagebnb.com

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

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Cedar City Bed and Breakfast Inns