Over the weekend I did plenty of cooking and baking, but one of my most successful recipes was an attempt to clear the air of the botched up scones I attempted last week. This time not only did I use the correct amount of milk, but I found a recipe from All Recipes that gave the scones a bit more flavor.

Cranberry Scones

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
1/3 cup white sugar
1 grated zest of one orange
1/2 cup chopped walnuts
3/4 cup half-and-half cream
1 egg

Preheat oven to 375 degrees F.

In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.

In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.

Bake in preheated oven until golden brown, about 20 minutes.

Cranberry Scones, Photo from All Recipes

I omitted the orange zest as I did not have any oranges on hand. And I used dried cranberries because all of my fresh ones went into the cranberry sauce. for Thanksgiving.  You can substitute orange extract, if you are looking for that citric orange flavor.

These came out great. Just enough balance of moisture and dryness. I used them as a housewarming gift for a friend who just got her own apartment. I’ll be making them again over the next few weeks as Christmas gifts and host/h0stess  gifts for upcoming holiday parties. They also make a great morning breakfast snack and are perfect for this kind of year.

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