Sunday, March 25, 2012

Orange Cranberry Scones

I’ve been on a ‘scones kick’ lately, so I made these this morning.  I used the same recipe as the Lemon Blueberry Scones, with a few minor changes.  These biscuits are light and sweet and drizzled with a fresh orange glaze.  They can be elegant or rustic – you decide.  Next time I think I’ll add some cardamom right into them – stay tuned for the results.  Happy Sunday.

2 C. flour
2 t. baking powder
Scant 1/2 C. sugar
½ t. salt
1 t. orange zest
½ pint of frozen cranberries, thawed
1/2 stick of frozen butter, diced
2 eggs
1/2 C. whole milk, plus more for glazing

In a large bowl, sift together flour, baking powder, sugar, zest and salt.  When mixed, add butter and combine with a pastry tool until butter is the size of small peas.  Add one egg at a time and cut into the pastry with a knife and a fork until well combined.  Fold in cranberries.  Pour in about 1/2 C. milk and fold gently until the mixture is slightly wet and sticky.  Add a bit more if it feels too dry.

On a floured surface, roll out dough until it is about 1" thick.  Cut into your desired shapes with a cookie cutter and place on a greased sheet pan.  Brush with more whole milk so that when it bakes it will have a beautiful golden glaze.  Bake for 12-15 minutes or until the scones are lightly golden (add more milk glaze if necessary).  Serve warm with butter, or cooled with orange glaze.

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