Cranberry Orange Scone recipe, but don't hold me responsible...

...for your weight gain, that is! These scones are everything a scone should be--light, airy, melt-in-your-mouth, and easy to make. The jury's still out at our house as to whether they're better with dried cranberries or dried blueberries, but I think cranberry holds a slight lead.

Cranberry Orange Scones

2 c. flour
10 tsp. sugar, divided
1 T orange zest
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 c. cold butter
1 c. dried cranberries
1/4 c. orange juice
1/4 c. half and half (I use heavy whipping cream)
1 egg
1 T milk

Glaze

1/2 c. powdered sugar
1 T orange juice


In bowl, combine flour, 7 tsp. sugar, orange zest, baking powder, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs; set aside. In small bowl, combine cranberries, o.j., whipping cream, and egg. Add to flour mixture until soft dough forms. On floured surface, knead 6-8 times. Pat into 8" circle. Cut into 10-12 wedges. Separate wedges and place on baking sheet (I use a baking stone, of course!) Brush with milk; sprinkle with remaining sugar. Bake at 400 for 10-12 minutes, or until barely starting to appear golden brown (do not overbake). Drizzle glaze while scones are warm. Serve while warm for maximum pleasure, but can also be served for a day or two after baking (as if they'd last that long). Let your tongue begin to slap you silly with delight! And like I said, don't blame me for your new addiction. I've got my own to deal with.


(HT to Lisa D. and her son Nathan for the recipe)