Here it is. The recipe from one of our most popular products sold at the Red Wing Farmer's market. Everyone loves these scones. They make a great accompaniment to tea or coffee, and I love to enjoy one for my breakfast.
2 TBSP plus 1 C sugar
2 TBSP fresh orange juice, divided
3 C BE Gluten Free All-purpose flour
1 TBSP baking powder
1 tsp. salt
3/4 C butter, diced (1 1/2 sticks)
1 C dried sweetened cranberries
1/2 C sliced almonds
1/2 C half and half
Position rack in the top third of the oven and preheat to 375 degrees F. Line baking sheets with parchment paper. Whisk 2 TBSP sugar and 1 TBSP of orange juice in a bowl for glaze. Set aside.
Whisk flour, baking powder, salt, and 1 C sugar in a large bowl. Add chilled butter and mix with electric mixer until coarse meal forms. Mix in cranberries and almonds. Add 1/2 C half and half and 1 TBSP orange juice. Mix until dough just comes together in moist clumps. You may add more half and half if the dough seems too dry. Gather dough into a ball; divide in half. Press each half on a floured surface to a 6" diameter (1" high) round. Cut each round into 6 wedges. Transfer to a baking sheet; brush with glaze.
Bake scones until golden and tester comes out clean, about 18 minutes.
