These would be great for Thanksgiving morning. You don’t want a heavy breakfast that day. But your guests will still feel very special. The Orange Butter is really good on them. Don’t omit.
Really easy and quick to prepare. I make them ahead. Cut them into scones and wrap them up on parchment paper, (unbaked) and pop them in the freezer. They can go frozen, directly onto the cookie sheet, on the parchment paper, and bake 14-18 minutes at 400 degrees.
2 cups all purpose flour
1/4 cup sugar
1 Tbsp. grated orange peel (2 medium oranges, zested)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
Mix above dry ingredients together in a bowl. Then cut in
1/3 cup cold butter, until pea size.
1 cup dried cranberries (regular Craisins or with Essence of Orange)
1/4 cup orange juice (I juice the orange that I zested)
1/4 cup half and half cream
With a fork, mix the four ingredients above together in a bowl.
Make a well in the center of the dry ingredients and add the wet about 1/3 at a time. Gently stir with the fork until a dough forms. All the dry does not have to be incorporated. Empty the bowl onto a lightly floured surface. Knead about 6 times until all the flour is incorporated. Shape into a disc about 10 inches in diameter. Place the disc of dough on a piece of parchment paper.
Cut into 8 scones.
Separate the scones and brush the top with milk, then sprinkle with a little sugar.
If freezing. Wrap the scones up in the parchment paper, then wrap with plastic wrap. Place on a paper plate and put in the freezer.
Bake at 400 for 12-15 minutes. (14-18 min. if frozen)
1/2 cup powdered sugar
1 to 2 Tbsp. Orange Juice
Mix together with a whisk until smooth. Drizzle over warm scones.
1/2 cup butter (room temp)
3 Tbsp. orange marmalade
Mix together until smooth. Serve with warm scones.
* adapted from 2001 Taste of Home Annual Recipes