{"id":2787,"date":"2000-11-10T17:33:34","date_gmt":"2000-11-10T17:33:34","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/sharons-orange-scone-berry-cakes\/"},"modified":"2000-11-10T17:33:34","modified_gmt":"2000-11-10T17:33:34","slug":"sharons-orange-scone-berry-cakes","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/sharons-orange-scone-berry-cakes\/","title":{"rendered":"Sharon&#8217;s Orange Scone Berry Cakes"},"content":{"rendered":"<div class=\"asset-body\">\n<p>2 cups all-purpose flour, less 2 tablespoons <br \/>\n1 tablespoon baking powder <br \/>\n1 teaspoon salt <br \/>\n2 tablespoons plus 2\/3 cup sugar <br \/>\n1\/3 cup ( 2\/3 stick) butter, chilled <br \/>\n1 egg, beaten <br \/>\n1\/2 cup heavy cream <br \/>\n2 tablespoons butter, melted <br \/>\n1 cup fresh cranberries <br \/>\n2 tablespoons grated orange peel <br \/>\nPreheat oven to 400 degrees.<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>In a bowl, stir together the flour, baking powder, salt and the 2 tablespoons sugar. Using a pastry blender or two knives, cut the chilled butter into the flour mixture. Mix together the egg and cream in another bowl and add to the dry ingredients<br \/>\n stir until just blended. Turn out on a floured board and knead for 1 minute. Shape the dough into a rectangle that is 8 inches wide, 14 inches long and 1\/4 inch thick. Brush on the melted butter, then sprinkle with the cranberries, remaining sugar and orange peel. Roll up jelly-roll fashion from the longer, 14-inch side, then cut into 1-inch slices. Arrange the slices, cut side down, on an ungreased baking sheet and bake for 10 to 12 minutes, or until lightly browned. Serve with butter. Adapted from &#8220;The Supper Book&#8221; by Marion Cunningham (Knopf, $22) Per serving: 238 calories (percent of calories from fat, 47), 3 grams protein, 28 grams carbohydrates, 2 grams fiber, 12 grams fat, 38 milligrams cholesterol, 547 milligrams sodium.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 cups all-purpose flour, less 2 tablespoons 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons plus 2\/3 cup sugar 1\/3 cup ( 2\/3 stick) butter, chilled 1 egg, beaten 1\/2 cup heavy cream 2 tablespoons butter, melted 1 cup fresh cranberries 2 tablespoons grated orange peel Preheat oven to 400 degrees.<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-2787","post","type-post","status-publish","format-standard","hentry","category-coffee-cakes"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2787"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2787\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}