3 cups cake flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup butter
2 tablespoons orange zest – grated
1 cup cranberries
1/2 cup walnuts – chopped
3/4 cup milk
1/4 cup fresh orange juice
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.