Chew on This | Cranberry Orange Scones

I had company over on Monday. The kind of company that you like to have linger because the conversation is meaningful and the laughing is contagious. The kind of visitor that will be missed when they walk out the door. 

We ate scones. They were delicious. 

You should carve out a couple of hours during this busy holiday season to have some special company over, too. It will brighten your day. 

You should serve them these scones. They're delicious.

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Here's our recipe:

 Cranberry Orange Scones

1 1/3 C self rising flour

1/8 t salt
2 T candied ginger, cut into small pieces

1/4 C dried cranberries

2 t orange zest

4 T grated butter (very cold)

1 egg

orange juice, enough to make a 1/2 cup liquid when added to 1 egg
3 T sugar

Scone topping:

milk

sugar

orange zest

Preheat oven to 425℉.

In a large mixing bowl, combine flour, salt, candied ginger, cranberries, and orange zest. Grate, or cut, your very cold butter into your flour. Mix ingredients gently.

Crack 1 egg into a measuring cup, then add enough orange juice to measure a 1/2 cup of liquid. Stir to blend.

To the flour mixture, add a bit of the orange juice mixture, alternating with the 3 T of sugar. Mix gently after each addition. When the dough just begins to come away from the side of the bowl, transfer to a lightly floured surface. Shape into a round and cut into 8-10 pieces.  

Place scones on a greased baking sheet. Brush tops with milk and sprinkle with granulated sugar and orange zest. Bake at 425℉ for 10-12 minutes. Serve with preserves and whipped cream. Enjoy!