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Cranberry Orange Scones


3 cups (750 mL) all-purpose flour
1 teaspoon (5 mL) cream of tartar
1/2 teaspoon (2 mL) baking soda
1 teaspoon (5 mL) salt
1 cup (250 mL) lard
1/2 cup (125 mL) milk
1/2 cup (125 mL) sugar
1 egg, beaten
1 tablespoon (15 mL) orange juice concentrate
1 to 2 teaspoons (5 to 10 mL) grated orange peel
3/4 cup (175 mL) cranberries, cut in halves

2 cups (500 mL) icing sugar, sifted
1 to 2 tablespoons (15 to 30 mL) orange juice



In a large bowl, combine flour, cream of tartar, baking soda and salt. Using a pastry blender or two knives, cut in lard until largest pieces are the size of peas.

In a small bowl, combine milk, beaten egg, orange juice concentrate and peel. Fold wet mixture into dry mixture just until blended. Do not over-mix. Gently fold in cranberries.

Turn dough out onto a lightly floured surface. Gently pat into a round 1 and 1/2 inches (4 cm) thick. Lightly score into 8 equal sections. Transfer carefully to a greased baking sheet and bake in a 350ºF (180ºC) oven for 20 minutes, until lightly browned on top.

Make icing by combining icing sugar with enough orange juice to make a thin paste. Drizzle or brush on warm scones. Serve warm, with or without butter. Makes 8 scones.

Cranberry Orange Scones

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