Cranberries are not just for the holidays… I love the dried cranberries all year long. While I use the Craisins dried cranberries in this recipe, you can use something else if you prefer but do not use frozen fruit. Fresh cherries and fresh blueberries work very well. Enjoy!

CRANBERRY ORANGE SCONES

1 3/4 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter. cut into pieces

6 tablespoons half-and-half

1 large egg, beaten

1/2 cup dried cranberries

1 teaspoon orange zest (save orange for the glaze)

Orange Glaze

1 cup (120g) Confectioners' sugar

2-3 Tablespoons (30-45ml) fresh orange juice

Directions:

Preheat oven to 400ª F. Line a baking sheet with parchment paper.

In a bowl by hand, blend together flour, sugar, baking powder, salt, and butter.

Add the half and half, beaten egg, cranberries, and 1/3 teaspoon orange zest; mix until the dough holds together.

Turn the dough out onto a lightly floured surface. Pat the dough into a ½” round circle and fold both sides to the middle. Pat it out into a circle and repeat two more times. Use flour as needed to keep the dough from sticking but do not over flour- it will result in dry scones.

Pat the dough out again to a 1/2-inch-thick round. Cut into 8 wedges or use a biscuit cutter and cut into rounds, if you prefer.

Transfer the wedges to the prepared baking sheet. Bake for 14 minutes or until golden brown. When they come out of the oven, brush with a small amount of melted butter and sprinkle with a tiny amount of sugar.

Serve warm with butter, jam, clotted cream, or your favorite fruit compote.

These can also be frozen and baked at a later time.