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Orange Cranberry Scones


3 c. all-purpose flour
1/2 c. granulated sugar
1 tbsp. Clabber Girl Baking Powder
1/2 tsp. salt
3/4 c. butter
2 tbsp. grated orange zest
1 c. cranberries (fresh and chopped)
1/2 c. walnuts (chopped)
1/4 c. milk
1/4 c. fresh orange juice


Preheat oven to 425 degrees F. In a large bowl; combined flour, sugar, Clabber Girl Baking Powder, and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the orange zest, chopped cranberries and walnuts. Stir until just combined.

Add the milk and juice stirring until the dough is mixed. With hands, place the dough on a floured work surface, knead gently. Divide the dough in half and pat each piece into a circle on a greased cookie sheet, about 7-inches in diameter and about 1/2-inch thick.

Cut each circle into eight pie-shaped wedges. Bake for about 15 minutes or until golden in color.

Revised 12/14.