I Love Scones!!!!!!!!!!

Moving to Minnesota introduced me to a lot of new ideas about food. That included scones. Being a southerner of course when a friend took me to a coffee shop and suggested a scone I thought she was nuts and my response was "have you ever had a biscuit"? Needless to say I won't mention the name of the establishment because they are still in business. I will say the scone from that particular business was just awful. 

During my journey as a "foodie" I have run across many recipes for scones but my favorite is one that I found online. Try this recipe from King Author Flour (any flour will work) and please leave comments as to what you think. This is always a winner for my family. FYI.....I still love biscuits but scones are a close runner up!!!!!

• 1 3/4 cups King Arthur 100% White Whole Wheat Flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice, optional
• 5 tablespoons unsalted butter, chilled, cut into pieces
• 1/2 cup dried cranberries
• 1/3 cup half and half
• 1 tablespoon orange juice
• 1 large egg
• the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

• 7 ounces King Arthur 100% White Whole Wheat Flour
• 1 1/4 ounces sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice, optional
• 2 1/2 ounces unsalted butter, chilled, cut into pieces
• 2 ounces dried cranberries
• 2 5/8 ounces half and half
• 1/2 ounce orange juice
• 1 large egg
• the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

Directions

Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.

1) In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.

2) Stir in the cranberries.

3) In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir till the dough just comes together.

4) Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2"-thick round, about 8" across.

5) Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired.

6) Cut the round in 10 wedges. Separate the wedges slightly.

7) Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately.