Cranberry Orange Scones
Golden Wheat Flour gives these tasty scones a boost of fiber, vitamins, and minerals.
Prep
15 mins
Bake
15 mins
Total
30 mins
Instructions
Prevent your screen from going dark as you follow along.
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Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.
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In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.
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Stir in the cranberries.
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In a separate bowl, whisk together the half-and-half, orange juice, egg, and zest or oil. Add this mixture to the flour mixture and stir till the dough just comes together.
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Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2"-thick round, about 8" across.
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Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar.
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Cut the round in 10 wedges. Separate the wedges slightly.
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Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately.
Tips from our Bakers
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Scones are like biscuits — tender, soft, and best made with as little handling as possible. Once you add the liquid to the scone's dry ingredients, stir VERY briefly; just till everything is moistened. Pat the dough out gently, cut, and bake.
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Don't like whole wheat? Make these scones with King Arthur Unbleached All-Purpose Flour instead.
