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Cranberry-Orange Scones

14 Ratings
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Serves: 9

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All you need:

  • 2 3/4 c. Hy-Vee all-purpose flour
  • 1/2 c. plus 3 tbsp Hy-Vee granulated sugar, divided
  • 1 tbsp Hy-Vee baking powder
  • 1/2 tsp Hy-Vee salt
  • 6 tbsp cold Hy-Vee unsalted butter, cut into bits
  • 2 tbsp freshly grated orange zest (from 1 medium orange)
  • 2 tbsp freshly squeezed orange juice
  • 1 tsp minced fresh ginger
  • 2 c. cranberries, fresh or thawed from frozen
  • 1 Hy-Vee large egg
  • 1 large egg yolk
  • 1/2 c. heavy whipping cream

All you do:

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
  2. In a food processor, pulse flour, 1/2 cup sugar, baking powder, salt, butter, zest, orange juice and ginger until mixture resembles coarse meal and transfer to a large bowl.
  3. In a small bowl toss together cranberries and 2 tablespoons sugar. Stir into flour mixture.
  4. In another small bowl lightly beat whole egg and egg yolk; stir in cream. Add egg mixture to flour and cranberry mixture and stir until just combined. Dough will be very crumbly. On a well-floured surface with floured hands, pat dough into a 9-inch square. With a long knife dipped in flour cut into 3-inch squares. Arrange squares 1 inch apart on baking sheet. Sprinkle with remaining 1 tablespoon granulated sugar.
  5. Bake for 25 to 30 minutes, or until light golden.

Daily Values:

10% vitamin A 6% calcium
10% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 340 Protein: 5g
Carbohydrate: 49g Saturated Fat: 8g
Cholesterol: 80mg Sodium: 330mg
Dietary Fiber: 2g Sugars: 17g
Fat: 14g Trans fats: 0g
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