HARVEST/THANKSGIVING TEA PARTY MENU

½ cup chopped fresh or thawed frozen Cranberries, drained
2 large eggs
2 tablespoons orange juice
¼ cup + 2 TBS. granulated sugar
1 tsp. vanilla extract
2 cups all-purpose flour
½ tsp. grated orange peel
2 tsp. baking powder
½ cup chopped pecans
½ tsp. salt
1 egg white mixed with ½ tsp. water for glaze (optional)
½ cup unsalted butter, chilled

Preheat oven to 400*F. Lightly butter a 10 inch diameter circle in the center of a baking sheet. In a small bowl, stir together the cranberries and 2 tablespoons of the sugar. Let stand about 5 minutes.

Meanwhile, in a large bowl, stir together the flour, remaining ¼ cup sugar, baking powder, and salt. Cut the butter into ½ inch cubes and distribute them over the flour mixture. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry mixture and nuts until evenly distributed. With lightly floured hands, pat the dough into a 9 inch diameter circle in the center of the prepared baking sheet.

Brush the egg white mixture over the top and sides of the dough, if desired. With a serrated knife, cut into 8 wedges. Bake for 20-25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm or cool completely and store in an airtight container. Makes 8 scones.

NOTE: I use a cookie cutter and bake scones for 12-15 minutes.