The Humpherys Family

Cranberry Poppy Seed Scones

Source  Taste of Home
Recipe Added:  3/30/2012
2 cups flour
1/2 cup sugar
1/2 cup quick-cooking oats
1 Tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
 1/3 cup cold butter
1 egg
1/2 cup orange juice
3 Tbsp buttermilk
1/2 cup dried cranberries
1 tsp grated orange peel
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, orange juice and buttermilk; add to crumb mixture just until moistened. Stir in cranberries and orange peel. Turn onto a lightly floured surface; gently knead 6-8 times. Divide dough in half. Pat each portion into a 6-in. circle. Place on a baking sheet coated with cooking spray. Cut each circle into six wedges, but do not separate. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Serve warm.
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