I wanted to bake scones to celebrate April 6, Tartan Plaid Day. I thought I had a box of scone mix in the pantry, but No! So I whipped these up from scratch that morning to take to work. I baked them in a mini-scone pan by Nordic Ware, but a muffin pan or cookie sheet will also work. The orange rind and cranberries were a hit combination.
1Preheat oven to 375° and grease a 12-cup scone pan or muffin pan. Or make drop scones like drop biscuits.
2Stir together all dry ingredients until well blended. Cut in butter until crumbly, then stir in orange rind and cranberries.
3Beat egg well in measuring cup, and add milk to make 1/2 cup. Stir in flavoring.
4Combine wet and dry ingredients and stir until it forms a soft dough. Add a tablespoon or two of milk if necessary to get the soft dough consistency.
5Drop by heaping spoonfuls into a scone pan, a small-well muffin pan, or just onto a greased cookie sheet like drop biscuits.
Bake 20-23 minutes. Cool 10 minutes before serving.
6Scones may also be drizzled with a thin butter-cream icing:
Stir together a tablespoon of melted butter, 1 1/2 tablespoons cream, and 1/2 teaspoon vanilla flavoring. Blend in about 1 cup powdered sugar and stir until smooth. Drizzle over warm scones and cool until glaze hardens.
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