Why go to a coffee shop when you can bake these delicious fall scones at home. However, dried cranberries are available year-round so bake them anytime. The orange and cranberry flavors are a wonderful combination. Finish the scones with a sweet orange glaze.

Orange Cranberry Scones

Ingredients:

Dough:

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon grated orange zest

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1/3 cup unsalted butter, chilled, cut into small pieces

1 cup dried cranberries

½ cup freshly squeezed orange juice

1 large egg

Topping:

1 tablespoon milk (preferably whole milk)

2 teaspoons granulated sugar

Glaze:

½ cup confectioners (powdered) sugar

1 tablespoon freshly squeezed orange juice

¼ teaspoon pure vanilla extract

Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice.

Directions:

1. Preheat oven to 350 degrees F. Baking sheet may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, baking soda, and salt; whisk together to mix.
   
   
3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in cranberries.
   
   
4. In a small bowl, stir the orange juice and egg together. Add the liquid mixture to the flour mixture; stir just until mixed. Turn the mixture onto a lightly floured pastry mat or pastry board and knead gently 6 to 7 times. Do not over-knead as this will make a tougher scone.
   
   
5. Shape and pat the dough into a 7 inch circle or rectangle, about ¾ inches thick.  Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet.
   
   Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
   
   Topping:
6. Using a pastry brush, lightly brush the top of each scone with milk. Sprinkle ¼ teaspoon sugar on top of each scone.
   
   Bake:
7. Bake 15 to 20 minutes or until the scones are very lightly browned. Remove scones from baking sheets and place on a wire cooling rack.
   
   
8. In a small bowl, combine confectioners sugar, orange juice, and vanilla; stir to mix. Drizzle glaze over the still warm scones.
   
   Makes 8 Scones
   
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