Coconut and fresh orange juice add tropical flair to this BROOKSIDE Whole Cranberries' treat.
3-1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup (7-oz. pkg.) BROOKSIDE Dark Chocolate Cranberries
1 cup MOUNDS Sweetened Coconut Flakes (optional)
1/2 cup chopped pecans
2 cups chilled whipped cream
2 tablespoons fresh orange juice
1 tablespoon freshly grated orange peel
2 tablespoons butter, melted
2 tablespoons white decorator's sugar or granulated sugar for topping
Heat oven to 375°F. Line 2 cookie sheets with parchment paper or lightly grease.
Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate covered cranberries, coconut, if desired, and pecans.
Stir whipping cream, orange juice and orange peel into flour mixture, stirring just until ingredients are moistened.
Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with decorator's sugar or additional granulated sugar.
Bake 15 to 20 minutes or until lightly browned. Serve warm or cool, but scones are best when served warm. Makes 24 scones.