“This is my own version of cranberry scones with lots of orange zest.
I like my scones the American way, sweet and soft. Europeans prefer a drier and less sweet scone. This is soft and yummy bursting with plenty of real cranberries.
A very nice scone for the fall holidays. Great served warm or cold. Enjoy!”
Servings 16 Bake Time: 23 – 25 minutes
|2 cups flour|
|1/4 cup brown sugar|
|1 tablespoon baking powder|
|1/4 teaspoon salt|
|1/4 cup butter, chilled|
|1 cup fresh cranberries|
|1/3 cup sugar|
|2 tablespoons orange rind, grated|
|3/4 cup half and half cream|
|1 cup confectioners’ sugar|
|2 tablespoons milk|
1. Preheat oven to 375°.
2. Grease or spray a 16-wedge mini scone pan, (or you can use an 8-wedge scone pan).
3. In a large bowl, mix flour, brown sugar, baking powder, and salt.
4. Cut in chilled butter to resemble coarse crumbs.
5. In a medium bowl, mix together cranberries, sugar, and orange rind.
6. Add to crumb mixture.
7. In a small bowl, mix together egg and half and half cream.
8. Add to mixture until a dough forms. Do not over mix!
9. Pat dough into prepared pan.
10. Bake for 23 – 25 minutes or until cake tester comes out clean. Do not over bake!
11. Cool in pan for 15 minutes. Then invert onto a wire rack to completely cool.
12. To make the glaze, in a small bowl, mix confectioner’s sugar and milk until glaze is runny, adding more milk if needed.
13. Drizzle glaze over cooled scones.
14. Store scones covered on top of the counter.
Cranberry Orange Scones- My Way
Servings Per Recipe: 16 scones
Amount Per Serving: 1 scone
Calories from Fat: 38
* % Daily Value *
* Total Fat 4g 6%
* Saturated Fat 1g 4%
* Cholesterol 20mg 7%
* Sodium 178mg 7%
* Potassium – – %
* Total Carbohydrates 27g 9%
* Dietary Fiber 0g 1%
* Protein 0g 1%
* Sugars 15g
* Vitamin A 3%
* Vitamin C 1%
* Calcium 1%
* Iron 3%
* Thiamin – %
* Niacin – %
* Vitamin B6 – %
* Magnesium – %
* Folate – %
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.