"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 Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller


2 c all purpose flour
1/3 c sugar
2 T grated orange or tangerine rind
1 T baking powder
1/2 t salt
1/2 c (1 stick) chilled, unsalted butter, cut into small pieces
1/2 c dried cranberries
1/4 c sour cream
3 T fresh orange or tangerine juice
1 large egg
2 t unsalted butter, melted
2 t raw sugar

Preheat oven to 425. Line a baking sheet with parchment paper
Whisk flour, 1/3 c sugar, peel, baking powder and salt in bowl to blend. Add 1/2 c chilled butter. Using fingertips, rub in until mixture resebles coarse meal. Mix in cranberries.

Whisk sour cream, ornage juice and egg in a bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough out until 1/4 inch thick, then cut with a heart-shaped cutter and transfer to prepared baking sheet, spacing apart. Brush with melted butter, sprinkle with raw sugar.

Bake until golden brown, about 12 minutes. Serve warm or at room temperature with Cream Chantilly (recipe in book). May be frozen and stored - wrap airtight.




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