cranberry scone loaf

How To Make cranberry scone loaf

• 1

  Heat oven to 400 degrees. Grease & flour "bottom only" of a 9 inch pie pan. Fluted pie pan is fine.
• 2

  In large bowl combine bread mix, sour cream, milk, 1 whole egg & 1 egg yolk; stir until dry particles are moistened.
• 3

  Spread in greased & floured pan. In small bowl slightly beat reserved egg white; brush over top of batter. Sprinkle with sugar.
• 4

  Bake at 400 degrees for 25 to 30 minutes or until golden brown & toothpick inserted in center comes out clean.
• 5

  Serve warm or at room temperature plain or with something on it.
• 6

  DIRECTIONS FOR: Fresh Citrus Curd (Makes 3 cups)
• 7

  Grate peel from lemon & orange; squeeze 1/4 cup juice from each.
• 8

  In heavy 2 quart saucepan combine lemon juice, orange juice, sugar & butter. Cook over low heat until butter is melted.
• 9

  Gradually stir in eggs, stirring constantly, until mixture boils & thickens - about 20 minutes.
• 10

  Add lemon & orange peels; blend well. Cool slightly.
• 11

  Ladle into clean jars or non-metal containers; cover with tight fitting lids. Store in refrigerator up to 2 weeks.
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