Orange Spiral Scones
Orange Spiral Scones, from the KCTS 9 Cooks: Breakfast cookbook
Patricia Brunner, Seattle
Ready to eat in about 30 minutes. They don't keep well so eat them right away!
3 cups buttermilk baking mix
1 tablespoon grated orange peel
1/4 cup sugar
1/4 cup milk
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 tablespoon undiluted frozen concentrated orange juice
3/4 cup dried cranberries
1 cup powdered sugar
2 tablespoons butter
3 tablespoons undiluted frozen orange juice concentrate
1 tablespoon water
In a mixing bowl, stir baking mix, orange peel and 1/4 cup sugar together. Beat eggs in a small bowl and stir into baking mix. Mix in just enough milk to make a non-sticky dough. (You may not need all of the milk.) On a floured surface, pat dough into an 11 x 15-inch rectangle.
In a small bowl, combine butter, sugar and orange juice concentrate together. Spread over the dough rectangle, except for a 1-inch border on the long edge. Sprinkle the filling with cranberries. Roll up dough lengthwise, ending with the 1-inch border. Seal seam and cut roll into 12 slices.
Grease or spray a large cookie sheet and place slices 1 inch apart. Bake at 350 degrees for 15 minutes. Mix glaze ingredients together in a small bowl and spread on warm scones.