Orange Cranberry Scones (from the Cottage Journal)

Recipe yields 9 scones.



2 cups all-purpose flour 1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon orange zest
1/2 cup cold butter
1/2 cup dried cranberries
6 tablespoons milk
2 large eggs, divided and beaten
1 teaspoon turbinado sugar

1. Preheat oven to 425°.

2. Line a baking sheet with parchment paper. Set aside.

3. In a medium bowl, combine flour, sugar, baking powder, salt, and orange zest, whisking until incorporated. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to combine. Set aside.

4. In a small bowl, combine milk and 1 beaten egg, stirring well. Add to flour mixture, stirring just until combined. Turn dough out onto a floured surface, and knead gently 6 to 8 times. Roll dough to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut scones from dough. Brush scones with remaining beaten egg, and sprinkle with turbinado sugar.

5. Bake until edges are golden brown, 10 to 12 minutes.