Cranberry Orange Scones
These Cranberry Orange Scones are buttery, tender and flaky with a creamy orange glaze, and they are the perfect breakfast for Christmas morning!
Servings: 8 Scones
Ingredients
- 3 1/4 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/4 cup sugar
- 2 tablespoons Baking powder
- 1/2 cup Butter cubed (1 stick)
- 2 Large eggs divided
- 1 cup Buttermilk
- 1 cup Dried cranberries
- Zest of 1 orange divided
Glaze
- 1/4 cup butter melted
- 2 cups of powdered sugar
- zest of 1/2 an orange
- 1 teaspoon of milk
Instructions
- Preheat your oven to 350 degrees F.
- Sift together the flour, salt, sugar and baking powder. Work the cubed butter into the flour mixture, until pea-sized, using a pastry cutter or a fork.
- In another bowl, whisk together one egg + one egg white and the buttermilk. Set the extra yolk aside for later.
- Fold the dry ingredients into the wet ingredients with a rubber spatula, then stir in the cranberries and half or your orange zest. [Your dough should be lumpy].
- Place the dough on a flour surface and shape it into a ball. Press down on the ball to make the dough about 5/8 inch thick circle. Using a pizza cutter, cut the dough into 8 triangles.
- Arrange the scones on a baking sheet. Whisk the leftover yolk with a couple teaspoons of water and brush the tops of the dough with the wash.
- Bake for 15-18 minutes or until the tops are golden brown.
- While they are cooling, make the glaze. Whisk together the melted butter, powdered sugar and the remaining orange zest. If glaze is too thick, add in a teaspoon of milk at a time until you reach your desired consistency.
- Frost the tops once they are cool and enjoy with your favorite cup of coffee or tea!
Nutrition
Calories: 563kcal | Carbohydrates: 90g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 350mg | Potassium: 419mg | Fiber: 2g | Sugar: 47g | Vitamin A: 641IU | Calcium: 185mg | Iron: 3mg
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