ORANGE BUTTON RECIPES

Steps:

• In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.

Steps:

• Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
• In a large bowl, whisk together the flour, salt, sugar, baking powder, and orange zest. Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers to make an uneven, pebbly mixture.
• Add your cranberries (if using frozen berries, do not thaw before using) to this mixture and toss lightly to coat them in your dry ingredients.
• In a separate bowl, lightly whisk together the eggs and milk/cream. Pour this mixture into the dry ingredients and mix gently with a rubber spatula or wooden spoon until everything is evenly moistened and comes together as a shaggy mass. Some cranberries may burst during this step - that’s ok!
• Liberally flour your work surface and your hands. Turn the dough out onto your work surface. If your dough is not coming together, knead it gently for a few seconds on the work surface. Pat the dough into a 10" x 3" rectangle.
• Cut the rectangle into fiv rectangles then cut each in half diagonally to make a total of ten triangular scones. Alternatively, you can pat the dough out into a large circle and then cut it into slices like a pie.
• Place the scones on the prepared baking sheet, leaving at least 1" between them. Brush the tops of the scones with additional milk/cream.
• Bake the scones for 20 to 23 minutes until lightly browned on top. Remove them from the oven and let them cool on a rack for 15 minutes.
• To make glaze, mix together icing sugar and enough lemon or orange juice until it is the consistency of a loose honey. Drizzle on top of room temperature scones with a teaspoon or a piping bag. Serve immediately or store in an airtight container for up to four days.