Super Scones

by Penelope Carlevato


2 cups flour
2 teaspoons sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup orange juice
1/4 cup dried cranberries


1. Sift together dry ingredients.
2. Cut in softened butter and stir in orange juice. (Less handling of dough makes fluffier scones.)
3. Divide dough into two portions, then pat into rounds 3/4-inch thick, or cut into rounds with floured cookie cutter.
4. Bake 12 to 15 minutes at 400° F.
5. Serve warm with jam and Devonshire cream.

This article first appeared in the May 2004 issue of Focus on the Family Clubhouse magazine. Copyright © 2004 by Penelope Carlevato. Used by permission. Photo © Ron and Karen Nickel.