Easy Cranberry Orange Scones Use dried blueberries instead of the cranberries if you’d like. You can also substitute grated lemon peel for the orange peel. 

Ingredients 

• 1 cup Gold Medal® whole wheat flour

• 1 cup Gold Medal® all-purpose flour

• 1⁄4 cup granulated sugar

• 2 teaspoons grated orange peel

• 11⁄2 teaspoons cream of tartar

• 3⁄4 teaspoon baking soda

• 1⁄4 teaspoon salt

• 1⁄3 cup cold butter or margarine, cut into 8 pieces

• 1⁄3 cup milk

• 1⁄4 cup orange juice

• 1⁄2 cup sweetened dried cranberries

• 1⁄3 cup powdered sugar

• 2 to 3 teaspoons milk

Method 

1 Heat oven to 350°F. In large bowl, mix flours, 1⁄4 cup sugar, orange peel, cream of tartar, baking soda and salt. 

2 Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1⁄3 cup milk, the orange juice and cranberries. 

3. On ungreased cookie sheet, press dough into 8-inch circle. Cut into 8 wedges.

4 Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

5 In small bowl, combine powdered sugar and enough milk for drizzling consistency. Drizzle over warm scones. Serve warm or cool. 

High Altitude (3500-6500 ft): Bake 25 to 30 minutes.

1 Scone: Calories 260 (Calories from Fat 80); Total Fat 8g (Saturated Fat 5g); Cholesterol 20mg; Sodium 250mg; Potassium 210mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 4g