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See also Article: Cranberry Season
Makes 16 scones.

• 3-cups flour
• 1/2 cup sugar
• 1-tablespoon baking powder
• 1-teaspoon salt
• 3/4 cup butter
• 2-tablespoons grated orange zest
• 1-cup fresh cranberries
• 1/2 cup chopped walnuts
• 3/4 cup buttermilk
• 1/4 cup fresh orange juice

For the glaze:
• 2 tablespoons half and half
• 2 teaspoons sugar

Preheat your oven to 425 and butter a baking sheet. In a large bowl, mix together the flour, sugar, baking powder and salt. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the orange zest, cranberries and walnuts and toss to combine. Add the milk and juice, and stir until the dough is rough.

Gather the dough together and place on a floured work surface. Knead gently about 10 times. Divide the dough in half and pat each piece into a circle about 6 inches in diameter and about ½ inch thick. To glaze, brush the circles with the half and half and sprinkle with sugar. Cut each circle into eight pie-shaped wedges. Place the scones, barely touching, on the prepared baking sheet. Bake until puffy and golden, 15 18 minutes.

by Jennifer Wickes copyright 2001

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