Cranberry Orange Scones

Author

NuWave

Servings

8

Category

Baked Goods

Ingredients

• 2¾ c all-purpose flour
• ⅓ c sugar, granulated
• 1 T baking powder
• ½ t baking soda
• ¾ t salt
• 1 T orange zest
• ¾ c cranberries, fresh
• ½ c butter, unsalted, cut into pieces
• 1 T vanilla extract
• ½ c fresh orange juice
• ½ c milk plus 1T extra for brushing
• 2 T sugar, coarse
• 1 c confectioners' sugar
• 2-3 T fresh orange juice

Directions

1. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest together.
2. Cut the butter into the flour using a pastry scraper, 2 knives, or use fingertips. Mixture should look like coarse crumbs. Gently fold in cranberries.
3. In a bowl, whisk vanilla, orange juice, and milk together and gradually add it to the flour mixture. Stir just until the dough comes together. Add a little at a time until dough is moist but not too wet. Do not overmix dough or the scones will be tough.
4. Transfer dough to a lightly floured surface. Gently knead four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange scones 2 inches apart on a baking sheet lined with parchment paper.
5. Place scones in freezer for 30 min. Preheat oven to 400°F. Brush the tops of the scones with milk and sprinkle with coarse sugar.
6. Bake for 10-15 min. or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
7. Combine all ingredients for glaze in a small bowl. Whisk until smooth.