CRANBERRY ORANGE SCONES
[Williams Sonoma]

1/2 c cranberries or currants (softened slightly in boiling water in pot on stovetop, then drain well)

Combine:
2 c Flour
3 tsp Baking Powder
1/4 c sugar
1/2 tsp salt

Cut into mix:
8 Tbl butter softened in pieces.
Zest of 1 orange (very finely grated, no white)
1 egg
1/2 c cream

Preheat oven to 350'. Line baking sheet with parchment paper if you have some.

In food processor combine the flour, sugar, baking powder, and salt pulse to combine.
Add the butter and pulse till pea-size. Transfer to a large bowl and spoon iin cranberries or currants.
In a small bowl whisk together the egg, cream, orange zest until blended.
Add to the Flour mixture.

Turn the dough out onto a lightly floured surface and press the dough together with your hands (do not overwork). Roll out the dough until about 3/4" thick. Cut with a scone cookie cutter, or if you roll the dough into a circle, cut into 8 wedges. Place onto the baking sheet.

Bake 20-25 minutes. Don't overbake. Let cool slightly, serve warm with jam and butter.