CRANBERRY ORANGE OATMEAL SCONES

FOR THE SCONES:
1 1/2 cups all-purpose flour
3/4 cup rolled oats
1 tablespoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon plus
1 teaspoon sugar, divided use
1/3 cup dried cranberries or raisins
1/2 teaspoon grated orange peel
1/3 cup cold butter or margarine, cut up
1/2 cup half and half
1 egg
FOR THE GLAZE:
1/2 cup powdered sugar
1/4 teaspoon grated orange peel
1 tablespoon orange juice

Position multipurpose blade in work bowl. Add flour, oats, baking powder, nutmeg, salt, and 1 tablespoon sugar. Process until thoroughly mixed, 5 to 10 seconds.

Add dried cranberries and orange peel. Process to coarsely chop cranberries, about 5 seconds.

Add butter. Pulse until mixture is crumbly, 5 times, about 2 seconds each.

Add egg to half and half in measuring cup; beat slightly. With processor running, add through feed tube. Process just until dry ingredients are moistened, 5 to 6 seconds.

Turn onto lightly floured surface. With lightly floured hands, knead 2 to 3 times. On greased baking sheet, pat into 7-inch circle, 1-inch thick. Sprinkle with remaining sugar. With floured knife, cut into 8 wedges. Separate slightly.

Bake at 400 degrees F for 15 to 20 minutes, until light golden brown and firm when tapped on top. Cool 5 minutes.

Meanwhile to make the glaze, position mini work bowl on processor; add all glaze ingredients. Process until smooth and drizzling consistency, 10 to 15 seconds. If necessary, add additional orange juice 1/2 teaspoon at a time to desired consistency. Drizzle over warm scones. Serve warm.

Yield: 8 scones (1 scone per serving)
Source: KitchenAid (Model KFP730, KFP720 AND KFP710) 7 cup food processor manual