¨ Heat oven to 400° F. Combine flour, 3 tablespoons sugar, baking powder and orange peel in medium bowl; cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in cranberries, 1 egg and just enough half & half until dough leaves sides of bowl.
¨ Turn dough onto lightly floured surface; knead lightly 10 times. Roll into 9-inch circle. Place onto ungreased baking sheet; cut into 12 wedges. (Do not separate.)
¨ Brush with 1 beaten egg; sprinkle with 2 tablespoons sugar. Bake for 17 to 19 minutes or until golden brown. Cut wedges apart; immediately remove from baking sheet.
¨ Meanwhile, combine 1/2 cup butter and orange marmalade in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Serve butter with warm scones. 1 dozen sconesNutrition Facts (1 scone plus 1 tablespoon Orange Butter)
Protein 3 g
Carbohydrate 27 g
Dietary Fiber 1 g
Fat 14 g
Cholesterol 70 mg
Sodium 240 mg
©Land O'Lakes, Inc. 1992
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