Cranberry Orange Scones

1. 1

   Set oven to 400 degrees.

2. 2

   In food processor, put flour, 1/3 cup sugar, baking powder, salt and cold butter pieces; process until mixture resembles coarse crumbs.

3. 3

   Transfer to a large mixing bowl, stir in cranberries and orange zest.

4. 4

   Lightly beat the whole egg and the egg yolk together in a small bowl.

5. 5

   Whisk in the cream until blended.

6. 6

   Add to the flour mixture, and stir until the dough begins to hold together.

7. 7

   Turn the dough out onto a lightly floured surface, and knead gently until smooth; roll out the dough to 1-inch thickness.

8. 8

   Cut out with 1 3-inch round cookie/biscuit cutter; place 1-inch apart on a greased or parchment paper-lined baking sheet.

9. 9

   Beat egg white just until foamy, and brush over tops of each scone with a pastry brush.

10. 10

    Sprinkle tops of scones lightly with remaining sugar Bake for 15-20 minutes, or until puffed and lightly golden brown.

11. 11

    Serve warm or at room temperature.

No additional tips available.