Scones are quick and easy. These have a great orange flavor. Work the dough as little as possible to keep them tender.

Pre-heat oven to 375 degrees F./190 degrees C.

3 cups flour

½ cup sugar

5 tsp double acting baking powder

1 tsp salt

1 cup (2 sticks)/250 g unsalted butter, chilled, cut in small pieces

½ cup dried cranberries or currants, soaked in orange juice for 10 minutes

½ cup chopped, toasted pecans (optional)

½ cup milk

1 egg

Zest of one orange

  1. Combine flour, sugar, baking powder and salt in a large bowl.
  2. Cut in butter with two knives or pastry cutter until dough is in pea-size crumbs.
  3. Drain cranberries and add to dry ingredients along with pecans, if used.
  4. In a small bowl, whisk egg, orange zest and milk together to mix
  5. Add liquid to dry ingredients and combine quickly until dough forms a ball. (In very dry climates, you may need to add some additional milk.)
  6. Roll out on floured surface ½-inch to ¾-inch thick (about 1.5 cm), Cut into your preferred shape and place on an ungreased baking sheet. (Or, freeze until needed.)
  7. Bake for 25 minutes or until golden brown (longer if frozen)

Source: “Bread Alone” by Judith Ryan Hendricks, p. 292 (paperback edition)

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