These dessert scones are moist and delicate. Using the fresh chopped cranberries.The secret to good and tender scones is to knead them on a powdered sugar surface (like you do any rolled cookie dough) and not to over knead the dough. This is a family recipe- handed down from my Aunt Martha.Tweaked a little by me with less fat.
1Preheat oven to 375^. Line a 9x13-inch baking pan with foil overlapping on the ends; spray with non stick spray.
In a medium bowl,using a whisk combine the orange zest, both flours,sugar, baking powder and salt.Add the butter pats and using a pastry blender mix until coarse ,pea pieces form.Set aside.
2In a small bowl combine cranberries and 2 or 3 Tablespoons sugar and mix into the flour /butter mixture. Mix together the egg and extra egg yolk with the milk, and vanilla and whisk to blend. With a wooden spoon slowly combine milk mixture with the flour mixture, just until moistened and evenly blended,Do Not over mix.
3On a powder sugar surface, place the dough and knead gently 6 to 8 times. Place dough in the prepared pan and pat out with powdered sugar hands to 1 inch thickness. (It may not fill the pan). Score the dough into 10 or 12 squares( do not cut all the way through). Brush the top with beaten egg white and sprinkle remaining sugar evenly over top.
Bake until golden brown about 18-20 minutes. Do not over-bake.