Cranberry Orange Scones

• 1- 1/4 cup White Wheat Flour Or Wheat Flour
• 1/2 cups Oats
• 2- 1/2 teaspoons Baking Powder
• 1/2 teaspoons Sea Salt
• 13 cups Organic Butter
• 2 Tablespoons Orange Juice
• 3 teaspoons Grated Orange Zest
• 3 Tablespoons Raw Honey
• 1 whole Large Egg, Beaten
• 3 Tablespoons Chopped Dried Cranberries
• 4 Tablespoons Half And Half Or Full Fat Coconut Milk
• 1 whole Large Egg, Beaten With Below Amount Of Water
• 1 teaspoon Water

1. Preheat oven to 400 F.
2. Mix all of the the dry ingredients (flour through salt) in a large bowl and then cut butter in using a pastry blender or crisscrossing 2 knives until the mixture looks like pea-sized crumbs.
3. Stir in the orange juice, orange zest, honey, egg and cranberries.
4. Stir in the half-and-half or coconut milk until the dough leaves the sides of the bowl.
5. Turn the dough onto a lightly floured surface and knead it 10 times.
6. Then roll or mash the dough down with your hands until it is basically a rectangle about 1/2 inch thick.
7. Then cut out your preferred size and shape for your scones.
8. I used a knife to cut diamond shapes into the dough.
9. You could also make fun shapes with a cookie cutter.
10. Place these on a parchment paper lined baking tray.
11. Combine the egg and water in a small bowl.
12. With a pastry brush (or a spoon) brush the top and sides of the scones with the egg wash.
13. Put pan into the oven and bake 10-12 minutes until golden brown.
14. Best served warm with sugar-free jam, creamed honey, sweet butter, or all three!

white wheat flour, oats, baking powder, salt, butter, orange juice, honey, egg, cranberries, milk, egg, water

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/cranberry-orange-scones-11/ (may not work)