Cranberry Orange Cornmeal Scones

Make these delicious scones for tea, or make them for a brunch or breakfast treat. These aren't overly sweet, but feel free to add an extra tablespoon of sugar if you want a sweeter scone.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup stone ground cornmeal
• 1/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold butter
• 3/4 cup dried cranberries
• 1/3 cup chopped pecans
• 2 to 3 teaspoons finely grated orange zest
• 1/2 cup buttermilk
• 1 tablespoon orange juice
• 2 teaspoons granulated sugar

Preparation:

Heat oven to 400°. Lightly grease and flour a scone pan or baking sheet.

In a food processor or large bowl, combine the flour, cornmeal, 1/3 cup sugar, baking powder, soda, and salt. If using the food processor, pulse a few times to combine. Cut butter into pieces and add to the dry ingredients. Pulse until the mixture is like a coarse meal. Alternately, this can be done by cutting the butter into the dry ingredients with a pastry blender.

If using the processor, transfer the meal-like mixture to a large bowl. Stir in dried cranberries, chopped pecans, and orange zest. With a fork, mix in buttermilk just until dry ingredients are moistened. With floured fingers, pat into a greased and floured 6-wedge scone pan or pat into a round on a lightly floured surface and cut into 6 even wedges; place on a greased baking sheet. With fingers or a pastry brush, brush with orange juice just to moisten tops. Sprinkle with sugar.

Bake for about 15 minutes, or until golden brown.

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