Orange-Cranberry Scones

Mommy Rating: ****
Baby Rating: ****

Ingredients:

• 2 1/2 cups whole-wheat pastry flour
• 1/2 cup firmly packed brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 Tbsp finely grated orange zest
• 6 Tbsp unsalted butter (cut into chunks)
• 1/2 cup whole milk (plus 1 Tbsp)
• 1 large lightly beaten egg
• 3 Tbsp fresh orange juice
• 1/3 cup chopped dried cranberries

Directions:

Preheat over to 400*F.  Line 2 baking sheets with parchment paper or aluminum foil.

In food processor, combine flour, sugar, baking powder, baking soda, salt, and orange zest.  Pulse to mix.  Add butter and pulse until mixture resembles oatmeal.  Add milk, egg, and orange juice and process until mixture comes together, about 20 seconds.  Transfer dough to a bowl and stir in cranberries with a wooden spoon.

Turn dough out onto a lightly floured work surface and lightly knead into a ball.  Dough will be sticky and may need to be sprinkled with more flour.  With a rolling pin, roll out dough 1/2 inch thick.  Flour a 1 1/2-inch round biscuit or cookie cutter and cut out as many scones as possible.  Place on prepared baking sheets 2 inches apart.  Gather scraps of dough, knead together, roll out, and cut out more scones.  Repeat until dough is gone.

Bake scones until golden, 6-7 minutes.  With a spatula, transfer to a wire rack and let cool.

Notes:  Get creative by cutting these with shaped cookie cutters instead of rounds.  To store, hold scones in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

**Taken from Cooking for Baby**