Cranberry-Orange English Scones

Recipe from George Geary's book 650 Best Food Processor Recipes

Baking sheet, lined with parchment paper or Silpat
1½ cups all-purpose flour
1¼ cups cake flour
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1½ tsp orange zest, grated
6 Tbsp cold unsalted butter, cut into chunks
2 eggs, beaten, divided
3/4 cup whole milk
1 Tbsp frozen orange juice concentrate, thawed
1/2 cup dried cranberries

Preheat oven to 425°F.

In work bowl fitted with metal blade, process all-purpose flour, cake flour, sugar, baking powder, salt, and orange zest until combined, about 10 seconds. Add butter chunks around work bowl and pulse until mixture resembles coarse crumbs, about 10 times. Set 1 tablespoon of the beaten egg aside. With motor running, add remaining egg, milk, and orange juice concentrate through feed tube and process just until mixture starts to gather. If dough is tacky, refrigerate for 10 minutes.

Turn dough out onto a lightly floured work surface and fold

in cranberries. Continue to knead dough just until it holds

together, about 6 times. Shape into a ball and pat into a 10-inch circle (A piece of parchment paper works well for this. Place the parchment paper over the ball of dough and pat into circle). Place on prepared baking sheet.

Using a pizza cutter or sharp knife, cut into 12 wedges. Do not separate wedges. Brush with reserved egg. Bake in preheated oven until light brown, 18 to 22 minutes. Serve warm.

Makes 12 servings
Prep Time: 30 Minutes
Cook Time: 22 Minutes

Per serving: 198 calories (33% calories from fat); 7g total fat; 4g saturated fat; 53mg cholesterol; 335mg sodium; 29g total carbohydrates; 1g dietary fiber; 4g protein;

Allergy Warning: Contains milk and eggs and wheat