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Prep 25min
Total45min
Servings16
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Ingredients
Scones
3
cups Gold Medal™ self-rising flour
1/2
cup granulated sugar
1
teaspoon grated orange peel
1/2
cup butter or margarine
1
cup fresh or frozen cranberries, halved
1
egg
1/3
to 1/2 cup buttermilk
Orange Butter
1/2
cup butter or margarine, softened
2
tablespoons powdered sugar
1
teaspoon grated orange peel
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Steps
1
Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
2
In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
3
On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
4
Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
5
Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.
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No buttermilk? Just use 1 to 1 1/2 teaspoons vinegar or lemon juice plus enough milk to make 1/3 to 1/2 cup.
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