Recipe of the Week...Glazed Cranberry-Orange Scones

In honor of the Royal Wedding this week I baked up a batch of Glazed Cranberry-Orange Scones and took them to work to share with the the folks in my department. Below is my recipe...I hope you enjoy them as much as they did!

Ingredients:

• 1 cup frozen cranberries
• 3 cups flour
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 3/4 cups cold butter, sliced
• 1/2 cup cold milk
• 1/4 cup cold orange juice

Method:
Preheat oven to 400 degrees. Rinse and coarsely chop cranberries with a food processor; set aside. Line 2 jelly roll pans with baker's parchment paper. In a large bowl stir together flour, sugar, baking powder and baking soda. Cut in butter until mixture is crumbly. Make a well in the center of the flour mixture and set aside. In a medium bowl combine the milk, orange juice and chopped cranberries. Add to dry mixture and stir until combined. Flour hands and turn dough out onto floured countertop. Gently knead until dough is smooth, adding a little more flour if needed, and divide dough in half. Pat each half of dough into an 8 inch circle that is about a half inch thick and cut each circle into 8 wedges. Place wedges on parchment lined baking sheets and bake for about 12 minutes or until the tops of the scones are lightly browned. Remove to wire rack to slightly cool.

Orange-Almond Glaze:
In a small mixing bowl beat together 1/2 teaspoon almond extract and 1 Tablespoon softened butter. Gradually add 1 1/2 cups powdered sugar and 3 Tablespoons orange juice. Mix until well combined and drizzle glaze over the tops of warm scones before serving. Enjoy with a "spot-o-tea" or a glass of milk!

Yield: 16 scones.

Have a jolly good day!!