"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cranberry Orange Scones Recipe

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This recipe for Cranberry Orange Scones, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Sunday, July 27, 2008


4 c flour
4 tsp baking powder
3/4 c sugar
1 tsp salt
grated orange peel from 1 orange
1 c butter, room temperature, cut in small pieces
2 large eggs
1/3 c frozen orange juice
1/3 c milk
1/2 - 3/4 c fresh or frozen cranberries

Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs.

In small bowl, whisk eggs, orange juice, and milk. (Save a couple tablespoons to brush tops of scones before baking.) Stir inito flour mixture, combining until dough is moist. If it is too sticky to handle, add a little bit more flour. Mix in the cranberries.
Turn dough onto floured working surface. Knead a few turns. Divide dough into two balls: pat each into a circle. Cut 6 wedges from each. Brush with reserved egg mixture.
Put on greased cookie sheets and bake at 375 degrees for 20-25 minutes. Keep checking until they are golden brown.

Optional glaze: 1/2 c confectioner's sugar mixed with 1 T concentrated orange juice. Drizzle over cooled scones.




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