CRANBERRY-ORANGE WALNUT SCONES

by Jennifer Wickes



3-cups flour

1/2 cup sugar

1-tablespoon baking powder

1-teaspoon salt

3/4 cup butter

2-tablespoons grated orange zest

1-cup fresh cranberries

1/2 cup chopped walnuts

3/4 cup milk

1/4 cup fresh orange juice



For the glaze:

2 tablespoons half and half

2 teaspoons sugar



Preheat your oven to 425 and butter a baking sheet. In a large bowl,

mix together the flour, sugar, baking powder and salt. Blend the

butter into the dry ingredients, using your fingertips or a pastry

blender, until the mixture is crumbly. Add the orange zest,

cranberries and walnuts and toss to combine. Add the milk and juice,

and stir until the dough is rough. Gather the dough together and

place on a floured work surface. Knead gently about 10 times. Divide

the dough in half and pat each piece into a circle about 6 inches in

diameter and about 1/2 inch thick. To glaze, brush the circles with

the half and half and sprinkle with sugar. Cut each circle into eight

pie-shaped wedges. Place the scones, barely touching, on the prepared

baking sheet. Bake until puffy and golden, 15 18 minutes. Makes 16

scones.