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
1 1/2
teaspoons cream of tartar
3/4
teaspoon baking soda
1/4
teaspoon salt
1/3
cup cold butter, 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
Preparation
Heat oven to 350°F. In large bowl, mix flours, 1/4 cup granulated sugar, the orange peel, cream of tartar, baking soda and salt. 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 just until dry ingredients are moistened.
On ungreased cookie sheet, pat dough into 8-inch round. Cut into 8 wedges; do not separate.
Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool 10 minutes.
In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle. Drizzle over warm scones. Serve warm or cool.
