Cranberry orange scones

Layla and I attended a play date this week at my very sweet friend Sydney's house. Sydney set out a tasty plate of scones from Scratch Bakery.... my daughter ran right for them and within an hour had eaten the whole plate!! There was no stopping her, it was insane. So I decided I should make her some scones because clearly she has a thing for them.

I chose a recipe from Cooking for Baby by Lisa Barnes

I liked this recipe although I think I added too much milk and the dough was so sticky that I could not roll it out and just baked the whole thing in a glass dish. It was also VERY crumbly. My friends were eating them over my sink.

Cranberry-orange scones

You will need:

2 1/2 cups Whole wheat pastry flour

1/2 cup firmly packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 Tbsp. finely grated orange peel (I added a little extra because I love orange)

6 Tbsp. Unsalted butter cut up

1/2 C. whole milk plus 1 Tbsp.

1 large egg lightly beaten

3 Tbsp. fresh orange juice

1/3 cup dried cranberries, chopped

Preheat oven to 400 and line 2 baking sheets with alum. foil or parchment paper

In food processor, combine dry ingredients and orange zest and pulse to mix. Add the chopped butter and pulse until the mix resembles oatmeal. Add milk, egg and orange juice and process until fully mixed (20sec)

Turn dough onto lightly floured surface and lightly knead into a ball. Dough will be sticky and may need more flour.

Roll out dough to be 1/2 thick. You can use a round cookie cutter or a glass to make circles or get creative with other cookie cutters. Make sure you flour whatever cutter you want to use. THE DOUGH IS STICKY!

Place on baking sheet 2 inches apart. Make as many scones as you can by using the scraps as well.

Bake scones for 6-7 min. Transfer to wire rack and let cool.

*I also drizzled some with some sweetened condensed milk. YUM