I love scones! Well, the truth is, I love all bread. This is a great combination of tart and sweet, but not too sweet. If you are like me, you will think two of these scones make the perfect dinner, so good!
Scones:
2 cups flour
3 Tbl sugar
1 Tbl grated orange peel
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup heavy cream
1 egg
1 Tbl heavy cream (to brush over scones)
raw sugar to sprinkle over scones
Glaze:
1/2 cup powdered sugar
1-2 Tbl orange juice
Preheat oven to 400°. Combine flour, sugar, orange peel, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, combine cranberries, orange juice, cream and egg. Add to flour mixture and stir just until soft dough forms. On floured surface, gently knead 6-8 times. Pat dough into 8″ circle. Cut into 10 wedges. Place wedges on Silpat lined perforated sheet or baking sheet. Brush with cream and sprinkle with raw sugar. Bake 13-15 minutes or until lightly browned. Combine powdered sugar and orange juice for glaze and drizzle over scones.
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
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Yum!
I made these scones this afternoon and they were really good…not too sweet, so they were perfect with a cup of coffee. Thanks for sharing.
Would using fresh cranberries effect the recipe?
No, I don’t think so. Dried cranberries such as Craisins, have sugar to make them sweet. Fresh cranberries would be very tart. Thanks for stopping by my site!