2 1/2 c whole-wheat pastry flour
1/2 c firmly packed brown sugar
2 tsp baking powder
1 tsp salt
1 Tbsp finely grated orange zest
6 tbsp butter, cut into chunks
1/2 c plus 1 tbsp milk
1 egg, beaten
3 tbsp fresh orange juice
1/3 c dried cranberries, chopped
Preheat oven 400*F Line 2 baking sheets with parchment paper or aluminum foil.
In a food processor, combine flour, sugar, baking powder, baking soda, salt and orange zest. Pulse to mix. Add butter and pulse until mixture resembles oatmeal. Add milk, egg and orange juice and process until mixture comes together, about 20 seconds. Transfer dough to a bowl and stir in cranberries with a wooden spoon.
Turn dough out onto a lightly floured work surface and lightly knead into a ball. Dough will be sticky and may need to be sprinkled with more flour. With a rolling pin, roll out dough 1/2 inch thick. Flour a 1 1/2 inch round biscuit or cookie cutter and cut out as many scones as possible. Place on prepared baking sheets 2 inches apart. Gather scrapes of dough, knead together, roll out and cut out more scones. Repeat until dough is gone.
Bake scones until golden, 6-7 minutes. With a spatula, transfer to a wire rack and let cool.
Store 3 days at room temperature; 3 months in freezer.
Source: Cooking for Baby
