Berry-Orange Scones

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon grated orange peel
  • 1 1/2 sticks cold butter, diced ( 6 ounces)
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/2 cup dried raspberries or cranberries
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons orange juice


Preheat oven to 400°F. In large bowl combine flour, granulated sugar, baking powder, salt andgrated orange peel. Add butter; with pastry cutter or two knives used scissor-style, cut inbutter until it is the size of peas. Add eggs, one at a time and cream; mix just until blended.

Gather dough and place on floured surface; knead into a ball. Roll or pat dough to 1-inchthickness. With 3-inch round cutter, cut dough into circles. Place on parchment-lined bakingsheet, about 2 inches apart, re-rolling scraps as necessary.

Bake 20 to 25 minutes or until tops are browned and baked throughout. If desired, combineconfectioners’ sugar and orange juice; drizzle over scones. 

Makes 6 scones.

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