Orange Cranberry Scones

I bought these originally as a mix from King Arthur Flour, but it's a bit pricey and they were just so yummy. One of the great things about King Arthur Flour is that they have a lot recipes on their website...and everything I have tried is delicious!

• 1 3/4 cups King Arthur 100% White Whole Wheat Flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice, optional
• 5 tablespoons unsalted butter, very cold, cut into pieces
• 1/2 cup dried cranberries
• 1/3 cup half and half
• 1 tablespoon orange juice
• 1 large egg
• the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

• 7 ounces King Arthur 100% White Whole Wheat Flour
• 1 1/4 ounces sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice, optional
• 2 1/2 ounces unsalted butter, chilled, cut into pieces
• 2 ounces dried cranberries
• 2 5/8 ounces half and half
• 1/2 ounce orange juice
• 1 large egg
• the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

Directions

Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.

1) In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.

2) Stir in the cranberries.

3) In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir till the dough just comes together.

4) Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2"-thick round, about 8" across.

5) Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired.

6) Cut the round in 10 wedges. Separate the wedges slightly. Just as with the biscuit recipe, it's best to let them rest for 15 minutes in the freezer before baking.

7) Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately.

Tips from our bakers

• Scones are like biscuits—tender, soft, and best made with as little handling as possible. Once you add the liquid to the scone's dry ingredients, stir VERY briefly; just till everything is moistened. Pat the dough out gently, cut, and bake.
• Don't like whole wheat? Make these scones with King Arthur Unbleached All-Purpose Flour instead.