Orange Cranberry Scones

(Time: 30 minutes; Makes 8 scones)

2 ¼ cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

Zest from 1 orange

8 tablespoons cold butter, cut into small cubes (melt butter first to measure 8 tablespoons – refrigerate ‘til hardened and then cube/crumble it)

2 eggs

1/3 cup half and half

1 cup fresh cranberries

Glaze

1/3 cup powdered sugar

3 teaspoons freshly squeezed orange juice

Preheat oven to 400ºF. In a large bowl, whisk together flour, sugar, baking powder, salt and the zest. Mix the cold butter into the flour mixture until it is a crumbly dough. In a separate bowl, whisk the half and half and eggs. Pour into the flour, add the cranberries and mix gently. Place dough on a lightly floured surface, shape the dough – it should be about 1 ½ inches high. Use a drinking glass or a round cookie cutter and cut out 8 scones or shape the dough into one large round impressing a knife making 8 segments. Place on a greased (buttered) cookie sheet. Bake for about 15 minutes. Mix the glaze and drizzle over the scones when still hot.

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This is a quick scone recipe that always tastes great. When making them for breakfast or early morning tea I do not glaze them. Serving them with butter and cheese makes a good breakfast or brunch treat. Afternoon teas seem to need the glaze – the sweetness late in the afternoon without the butter and cheese compliments English and Earl Grey tea.

Afternoon tea parties do not need to be for more than two – invite a friend to enjoy teatime with you. The pouring and drinking of tea slows down the day, providing times for rich and blessed conversation.

#cranberry #orange #scone