Breakfast Cranberry Orange Scones
Not too sweet, these scones are perfect to enjoy with a cup of warm tea!
Yield
18 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoon |
cream of tartar
|
|
| 7 | tablespoons |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 6 | tablespoons |
milk
|
|
| 2 | tablespoons |
orange juice
|
*
|
| 1 | cup |
cranberries
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 105 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 9E+1 | ml |
milk
|
|
| 2 | tablespoonsorange |
orange juice
|
*
|
| 237 | ml |
cranberries
dried |
|
Directions
Preheat oven to 400℉ (200℃).
In a large bowl, sift together flour, baking soda, and cream of tartar.
Add softened butter and sugar, mix well.
Also stir in milk and orange juice. Stir in cranberries.
If the dough looks too dry, add a few splashes of orange juice.
Turn dough onto floured surface.
Split dough into two batches.
Pat out to 1 inch thick and form into large circle.
Cut into 6 wedges and sprinkle with sugar.
Place on ungreased sheet pan.
Repeat with other batch of dough.
Bake 15 minutes, until golden and cooked through.
