- Cooking Time: 18
- Servings: 12
- Preparation Time: 15
- 1 tablespoon sugar
- 1/4 cup orange juice
- 1 tablespoon orange juice
- 1 cup dried cranberries
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon orange zest, freshly ground
- 1 teaspoon salt
- 3/4 cup unsalted butter, chilled and diced
- 1/2 cup walnuts
- 1/2 cup half and half
- Position rack in top third of oven; preheat to 375°F.
- Line baking sheet with parchment paper.
- Whisk 1 tablespoon sugar and 1 teaspoon orange juice in bowl. Set aside.
- Over low heat, in a small pot, gently heat the 1/4 cup orange juice until bubbles form around the edge of the pot, turn off heat.
- Add the cranberries and toss to mix. Cover and allow to completely cool.
- Sift flour into a large bowl.
- Whisk in baking powder, orange peel, salt, and 1 cup sugar into the bowl.
- Using clean fingertips, add chilled butter by rubbing in until mixture begins to resemble coarse sand.
- Drain cranberries of any excess juice.
- Add to the flour mixture with the walnuts and toss.
- Add half and half and gently mix until dough comes together in moist clumps. (If dough is dry add more half and half one tablespoon at a time.)
- Gather dough into ball; divide in half.
- Press out to a 6-inch diameter (1-inch thick) circle on a floured surface.
- Cut each round into 6 wedges.
- Transfer to baking sheet; brush with glaze.
- Bake scones until golden and toothpick comes out clean, about 18 minutes.
- Serve warm or at room temperature.
NotesThis is a recipe I developed for the October 2006 Garden Plate magazine.
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