EASY CRANBERRY-ORANGE SCONES

Easy Cranberry-Orange Scones image

Coffee shop sweet scones strut fresh orange and dried cranberries flavor while featuring Gold Medal® whole wheat flour.

Provided by Betty Crocker Kitchens

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

1 cup Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 teaspoons grated orange peel
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold butter, cut into 8 pieces
1/3 cup milk
1/4 cup orange juice
1/2 cup sweetened dried cranberries
1/3 cup powdered sugar
2 to 3 teaspoons milk

Steps:

Heat oven to 350°F. In large bowl, mix flours, 1/4 cup granulated sugar, the orange peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/3 cup milk, the orange juice and cranberries just until dry ingredients are moistened.
On ungreased cookie sheet, pat dough into 8-inch round. Cut into 8 wedges; do not separate.
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes.
In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle. Drizzle over warm scones. Serve warm or cool.

Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Scone, Sodium 250 mg, Sugar 18 g, TransFat 0 g