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Cranberry Rosemary scones with orange glaze
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5 from 2 votes

Cranberry Orange Scones

A perfectly sweet scone recipe using dried cranberries with a secret to plump, juicy cranberry bites!
Course Breakfast
Cuisine American
Keyword cranberry, orange, scone, scone recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling time 30 minutes
Servings 8 people
Calories 892kcal

Ingredients

For scones:

  • 3 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 3/4 cup chilled butter cut into pieces
  • 2 lg eggs
  • 1/2-2/3 cup cold buttermilk for a quick substitution, see below--start with 1/2 cup and add more as needed if the dough feels too dry. During the summer, you won't need as much. In the winter, you'll need more.
  • 1 tbsp tab vanilla
  • 1 cup dried cranberries
  • 2 tab grated orange peel
  • 1 tsp rosemary just used dried, it's easier

For glaze:

  • 1 cup powdered sugar
  • 1/3 cup orange juice
  • 2 tab vodka optional

Instructions

  • Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  • Put flour, sugar, baking powder, salt, baking soda, orange peel, and rosemary into large bowl.
  • Add butter and mix into flour mixture...gotta use your fingers! You want it to look like crumbs.
  • Mix in cranberries.
  • In a separate bowl mix buttermilk, vanilla, and eggs together.
  • Add the liquid ingredients to the dry ingredients and mix until the hold together (often I have to use floured fingers for the final mixing--don't use your hands too much because the warmth will cause the butter to melt!)
  • Put the dough onto a floured counter and knead a few times so it sticks together. About 4-6 times.
  • Form the dough into a circle about 9 inches in diameter. Cut into 8 wedges. (if you have time pop the wedges into the freezer for about an hour)
  • Put the wedges onto the baking sheet about 2 inches apart.
  • If you are skipping the glaze, brush the scones with milk and sprinkle with sugar. If using the glaze skip this step.
  • Bake until golden brown, about 25 minutes. Let cool about 10 minutes.

For glaze:

  • Mix all ingredients together.
  • If necessary, to achieve needed thickness add more powdered sugar.
  • Drizzle the glaze on top of the cooled scones.

Notes

To make buttermilk : Put 1 tablespoon lemon juice into 1 cup milk. Let sit for about 5 minutes. Wa la! Buttermilk.
 
Nutrition facts do not include the glaze.

Nutrition

Calories: 892kcal | Carbohydrates: 6g | Protein: 2g | Fat: 98g | Saturated Fat: 62g | Cholesterol: 260mg | Sodium: 53mg | Potassium: 58mg | Fiber: 0.25g | Sugar: 1.25g | Vitamin A: 3019.4IU | Vitamin C: 0.5mg | Calcium: 42mg