Ingredients
2 cups all-purpose flour10 teaspoons sugar, divided1 tablespoon grated orange zest2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/3 cup cold butter1 cup dried cranberries1/4 cup orange juice1/4 cup half-and-half cream1 large egg, room temperature1 tablespoon 2% milkGLAZE (optional):1/2 cup confectioners’ sugar1 tablespoon orange juiceORANGE BUTTER:1/2 cup butter, softened2 to 3 tablespoons orange marmalade
Preparation
In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar.
Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
