Cranberry Orange Scones

INGREDIENTS

1/2 cups butter, room temperature

3/4 cup Smucker's® Sweet Orange Marmalade (#5150000315)

2 tbsp. Confectioners' sugar

1 tbsp. Orange juice concentrate, thawed

6 cups White Lily® All-Purpose Flour

1 cup Sugar, granulated

3 tbsp. Baking powder

3/4 tsp. Salt

1 cup Crisco® Shortening (#5150024234)

2 cups Heavy cream, divided

3 Eggs, large, beaten

1 tbsp. Vanilla extract

1 cup Sweetened dried cranberries

DIRECTIONS

Preheat conventional oven to 350F.
Combine butter, Smucker's® Sweet Orange marmalade, confectioners' sugar and orange juice concentrate in bowl; whisk to blend. Reserve.
Combine White Lily® All-Purpose Flour, sugar, baking powder and salt in bowl; mix well. Cut in Crisco® Shortening until mixture resembles coarse crumbs.
Combine 1 3/4 cups heavy cream, eggs and vanilla extract in bowl; whisk to blend. Add cranberries and 1/2 cup Smucker's® Orange Marmalade; stir to blend. Add to flour mixture; stir to blend. Turn dough onto lightly floured surface. Knead gently 5 to 6 times.
Roll dough into three 7-inch wide/1-inch thick circles; cut each into 8 wedges. Arrange on parchment lined baking sheets. Brush tops lightly with orange marmalade and bake for 15 minutes.
To prepare single serving: Serve 2 warm scones with 1 tablespoon orange marmalade butter

Nutrition Facts

Serving Size : 2

Servings Per Recipes : 12

Amount Per Serving
Calories 754 Calories From Fat 0

Vitamin A	20%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4