Last week, when it was very cold and damp, I felt like baking something. Since it seems I'm forever craving scones (and buying far too many orange cranberry scones at Green Hills) I decided to make my own. I pulled out my favorite cookbook, Homemade Bread by the editors of Farm Journal (my copy was my step mother's and copyrighted 1969) I found the basic scone recipe. I then tweaked and adjusted, added cranberries and orange...and here you go. Orange Cranberry Scones!
Jump inside the extended entry for my adapted recipe

Orange Cranberry Scones.. so easy!

2 Cups sifted flour (King Arthur brand recommended!)
1 TBSP baking powder
2 TBSP sugar
1/2 TSP salt
1/4 Cup shortening
zest of HALF of a large orange
juice of HALF of a large orange
2 eggs
1/3 Cup milk
1/2 Cup dried cranberries

sift together your flour, baking powder sugar and salt in a large bowl. Using a pastry blender, cut in the shortening until your mix is crumbly looking. Make a well or hollow in the center.
Cut your orange in half, then using a grater or zester go to town with the orange peel. Once your done, squeeze the heck out of that half of an orange into a small bowl
Gently beat your eggs and combine with milk and mix into the flour mixture until moist. Then add your zest and orange juice.
Now using a large knife try to chop up your dried cranberries (or if your terribly meticulous, use a kitchen scissors and cut your cranberries in half) Add to your mixture and mix until incorporated.
Now take that and knead on a floured surface about 5 times.
Pat into a large circle about one inch thick and cut into wedges.

Bake for 15 minutes in a 400 degree oven. I personally used my Pampered Chef rectangle baking stone, and they came out *perfectly*

If you like your scones slightly more sweetened, you can brush with eggwash before baking and sprinkle sugar on top. Or make a glaze.

ENJOY!
Also note, this is very easy to double, and use the entire orange

Around a year ago on this day..

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• Apron top done... - 2005