Orange and Cranberry Scone Shortbread

Shortbread

The scone-like texture of this cookie makes it perfect with coffee or tea.

  • Total Preparation Time: 45 minutes

Yield 24 shortbread wedges

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/4 cup60 mLLight Brown Sugar
1/4 cup60 mLGranulated Sugar
2 1/4 cups560 mLAll Purpose Flour
2 tbsp30 mLOrange Zest
1/2 cup125 mLCranberries, roughly chopped
1 pinch1 pinchSalt
1 tsp5 mLVanilla Extract
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Instructions:

  1. Preheat oven to 325F (160C).
  2. Using an electronic mixer, beat butter with sugar until light and fluffy. Using a wooden spoon, gradually stir flour into the butter mixture. Stir in orange zest, cranberries and vanilla.
  3. Divide dough into two equal portions. Roll each portion into a 6" (15 cm) on a parchment paper-lined baking sheet. Decorate outer edge with the tip of a knife if desired. Bake in the centre of the oven for 25-30 minutes or until edges are light golden brown.
  4. Remove the shortbread from the oven and while hot, carefully cut each round into 8 wedges. Cool completely before removing from the cookie sheet.
  5. Shortbread will keep well for up to two weeks in an airtight cookie tin.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/4 cup60 mLLight Brown Sugar
1/4 cup60 mLGranulated Sugar
2 1/4 cups560 mLAll Purpose Flour
2 tbsp30 mLOrange Zest
1/2 cup125 mLCranberries, roughly chopped
1 pinch1 pinchSalt
1 tsp5 mLVanilla Extract
Add to Shopping List

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