Cranberry-Orange Scones

Ingredients:
1-3/4 + cups all-purpose flour * (see step #5)
2 tablespoons sugar (divided)
2 teaspoons baking powder
1 teaspoon ground cinnamon (divided)
1/4 teaspoon salt
1/4 cup unsalted butter, chilled and cut into cubes
1 egg, separated
1/2 cup half-and-half
1/4 cup vanilla yogurt
3/4 teaspoon vanilla extract
Zest of 1 orange
1/2 cup chopped dried cranberries

Directions:

  1. Preheat oven to 400°F.  Line baking sheet with parchment paper or use your favorite lightly floured baking stone; set aside.
  2. In a large bowl, combine flour, 1 tablespoon of sugar, baking powder, 1/2 teaspoon of cinnamon, and salt.  Cut in butter cubes; set aside.
  3. In a small bowl, blend egg yolk, half-and-half, yogurt, vanilla, and orange zest.  Add liquid ingredients to dry ingredients; stir until just moistened.
  4. Add dried cranberries, lightly stir once more.
  5. Turn out dough onto floured surface and knead gently. * May need more flour depending on the stickiness of the dough.
  6. Shape dough into a ball; using floured hands flatten into 8-inch circle; place on baking sheet or stone.
  7. In a small dish, beat egg white.  Brush the top of the dough circle with egg white; sprinkle the top with remaining sugar and cinnamon.
  8. Score the top of the circle with a sharp knife into 8 wedges.
  9. Bake at 400°F oven for 15 – 20 minutes.  Cool slightly before serving with butter.

Makes 8 scones.

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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna and Dean love domestic travel, and enjoy nature, the arts, and history. After her office hours as an employee wellness professional, Anna gardens, cooks, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, home life, and wholeness as a woman. In the near future, more of her time will be devoted to writing, culinary adventures, the gardens at her 1930’s cottage home in town, and the remote greenhouse situated in the wine country of St. Charles County.

Anna Gall
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