Friday, February 13, 2015

Cranberry Orange Scones

Cranberry Orange Scones

This is a bit of a different type of breakfast for 2 for Valentine's day if you are looking for ideas.  They tasted great.  


½ cup flour + 2 Tablespoons flour
1/8 teaspoon salt
1 Tablespoon + 2 teaspoons sugar
1 teaspoon baking powder
2 Tablespoons + 1 teaspoon butter, to be grated into flour mixture
2 Tablespoons milk or half and half
1 ½ teaspoon orange zest
1 Tablespoons whisked egg
½ teaspoon vanilla
2 Tablespoons dried cranberries, chopped

Glaze:
1/3 to ½ cup powdered sugar
1 ½ to 2 teaspoons orange juice

Mix dry ingredients.  Grate butter into dry ingredients and mix.  Add wet ingredients.  Add cranberries.  Mix with hands briefly to distribute chopped cranberries throughout the dough.  Put a piece of parchment paper on a cookie sheet.  Put dough onto parchment paper and shape into a 4-5 by 6-8 inch square.  Cut into 3 triangles.  Separate a bit, very carefully.  Bake at 375 until lightly brown, about 13-18 minutes, depending on the heat of your oven.  Let cool on a cooling rack for a few minutes.  Mix the glaze ingredients together so the glaze is not too thick, but not too thin as well.  Add orange juice a little at a time until desired consistency to drizzle over the scones.  If the scones are too hot, the glaze will melt and make a mess, so make sure they are cool to the touch so the icing will be firm enough.  These scones freeze well.

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