November 21, 2014
These tart and zesty scones provide a nice counterbalance to the fruit-forward flavors of KORBEL Sweet Cuvée.
- 1 cup dried cranberries
- Zest of 2 oranges
- 5 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 6 ounces butter, at room temperature
- 2 cups half-and-half, plus more as needed
Preheat oven to 375°F. Place cranberries, orange zest, flour, baking powder, salt, sugar and butter in a mixing bowl and mix well. Pour in 2 cups half-and-half and gently mix, adding more as needed to make a slightly tacky dough.
Shape dough into two circles about 8 inches in diameter. Cut into 8 wedges, and bake for 15 to 20 minutes or until lightly browned.
Note: May also substitute dried blueberries and lemon zest.