Cranberry Orange Zest Scones

Okay, I have a confession to make.

As sad as this is to say, it has been 2 1/2 months of summer, and I have not baked a single dessert.

Not even one.

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It’s not that I haven’t thought about it, or don’t want to. I actually really really do. I just haven’t had time.

“But Christine, you’re on summer break, shouldn’t you have more time?”

Logically, yes. Realistically, no

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Truth be told, this summer has basically been the busiest I’ve ever been. I visited the East Coast, spent three weeks at Stanford, and I’m going back to the bay area this weekend. Atop of all that, I have SAT prep (yay!), volunteer, and summer assignments for yearbook that are still going on as we speak. My to-do list is literally never ending, and with everything that’s been going on, I just haven’t had time to spend in the kitchen. If you really want to know how packed my summer has been, I’m sad to say that I purchased a Disneyland annual pass in June thinking I’d go at least once a week and I haven’t gone since I bought it… I know, right? It’s bad.

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Fortunately, with my cousin’s birthday coming up as well as a possible housewarming party, there may be a couple chances for baking in the near future! Until then, I’ve pulled out a recipe from the queue to put up, so I hope you enjoy! These scones are a perfect pairing with tea, and make for a slightly sweet morning treat or afternoon snack.

CRANBERRY ORANGE ZEST SCONES

2 cups all-purpose flour

10 teaspoons sugar (divided)

1 tablespoon grated orange peel

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup cold butter

1 cup dried cranberries

1/4 cup orange juice

1/4 cup half and half cream

1 egg

1 tablespoon milk

1.Preheat the oven to 400 degrees Fahrenheit.

2. In a large bowl, mix together flour, 7 teaspoons of sugar, orange peel, baking powder, salt, and baking soda. Incorporate butter into the mixture until the it resembles coarse crumbs. Set aside.

2. In a small bowl, combine cranberries, orange juice, cream and egg. Pour into the bowl with the flour mixture and combine until a soft dough forms.

3. On a well-floured surface, gently knead the dough 6-8 times, and then pat the dough into a eight inch circle. Cut the circle into wedges and place onto a greased baking sheet. Brush the wedges with milk and sprinkle with the remaining sugar.

4. Place in oven and bake for 12-15 minutes or until lightly brown. Remove from oven and allow to cool.

5. Serve warm with butter or jam of your choice!

NOTES:

– The original recipe also includes an orange glaze and orange butter, click the link below to check it out!

– I paired the scones with orange marmalade and apricot preserves. Both were really good!

Click here for Original Recipe

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