Easy Cranberry-Orange Scones

 

1

cup Gold Medal® whole wheat flour

1

cup Gold Medal® all-purpose flour

1/4

cup granulated sugar

2

teaspoons grated orange peel

1 1/2

teaspoons cream of tartar

3/4

teaspoon baking soda

1/4

teaspoon salt

1/3

cup cold butter, cut into 8 pieces

1/3

cup milk

1/4

cup orange juice

1/2

cup sweetened dried cranberries

1/3

cup powdered sugar

2

to 3 teaspoons milk

• 1 Heat oven to 350°F. In large bowl, mix flours, 1/4 cup granulated sugar, the orange peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/3 cup milk, the orange juice and cranberries just until dry ingredients are moistened.
• 2 On ungreased cookie sheet, pat dough into 8-inch round. Cut into 8 wedges; do not separate.
• 3 Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes.
• 4 In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle. Drizzle over warm scones. Serve warm or cool.