Cranberry Orange Scones

One of the best investments I ever made was buying a breakfast cookbook called Beyond Oatmeal for my daughter for Christmas last year. I beg her to make me these tender, melt-in-your-mouth, lick your fingertips scones. She does.

2 c. flour
3 T. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/4 c. butter
1/2 c. dried cranberries
1 tsp. orange zest
1 egg yolk. beaten
1 c. sour cream

In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and vanilla. Cut in butter until mixture is crumbly. Add cranberries and orange peel, tossing to coat. Gently make a depression in the center; set aside.

In small mixing bowl, combine egg yolk and sour cream. Do not overmix. Pour into depression in dry mixture. Using a slicing motion with a fork, stir all until combined (mixture may seem dry). Turn dough onto lightly floured surface. Knead dough 10 - 12 times until smooth. Pat and roll dough into a 7" circle, leaving center of circle thicker. Cut into 12 wedges. Arrange wedges, 1" apart. on cookie sheet. Bake at 400° for 10-12 minutes, or until golden brown. Cool for 10 minutes.

Orange Glaze

1 c. powdered sugar
1 T. orange juice
1/4 tsp. vanilla

In small mixing bowl, whisk together powdered sugar, orange juice, and vanilla. Add more orange juice, 1 tsp. at a time, until desired consistency is reached. Drizzle over warm scones and serve.