Scones
| 3 | cups Gold Medal® self-rising flour |
| 1/2 | cup granulated sugar |
| 1 | teaspoon grated orange peel |
| 1/2 | cup butter or margarine |
| 1 | cup fresh or frozen cranberries, halved |
| 1 | egg |
| 1/3 | to 1/2 cup buttermilk |
Orange Butter
| 1/2 | cup butter or margarine, softened |
| 2 | tablespoons powdered sugar |
| 1 | teaspoon grated orange peel |
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- Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
- In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
- On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
- Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
- Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.