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Baked Goods
8 servings
NuWave
⅓ c sugar, granulated
2 T sugar, coarse
1 c confectioners' sugar
In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest together.
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.
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.
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.
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.
Bake for 10-15 min. or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
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