CRANBERRY SCONES

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Cranberry Scones image

Fresh orange and cranberries partner in sweet coffeeshop scones.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 16

Number Of Ingredients 10

3 cups Gold Medal™ self-rising flour
1/2 cup granulated sugar
1 teaspoon grated orange peel
1/2 cup butter or margarine
1 cup fresh or frozen cranberries, halved
1 egg
1/3 to 1/2 cup buttermilk
1/2 cup butter or margarine, softened
2 tablespoons powdered sugar
1 teaspoon grated orange peel

Steps:

  • Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
  • In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
  • On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
  • Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
  • Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 8 g, TransFat 0 g

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