Cranberry Orange Scones

Tart cranberries as crisp as an autumn morning, tangy dried orange zest, and a light orange glaze brighten the mood as cooler weather approaches.

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Keyword: Fall, October, September

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 207kcal

Author: Pah

Cost: $3.79for 8

Mix the flour, granulated sugar, baking powder, baking soda, salt, and dried or fresh orange zest in a large mixing bowl.
Slice the butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.
After you have added the wet ingredients to the dry ingredient, add the dried cranberries and thoroughly mx.

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Place your baking sheet on a middle rack in your oven at 400° and bake for 8 minutes.
After 8 minutes, turn the baking sheet around and bake for another 7 minutes.
Mix the powdered sugar and orange juice in a medium bowl during the final bake until smooth and somewhat thin. Adjust the amount of juice to your desired consistency.
After 7 minutes make sure the centers of the scones feel firm, not liquidy. If not, bake for another 1 or 2 minutes.
Remove the baking sheet from the oven and move the scones to a cooling rack with the flat edge of a long knife or a spatula.

Sspread or dab the glaze on the top of each scone with a silicone brush . If the scones are still warm, don't spread the glaze to the edges as the glaze will drip.
Sprinkle a dash of dried or fresh orange zest on each scone immediately after it is glazed.

Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 10 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes) or microwave for 10 seconds.

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**You can substitute light brown sugar or granulated sugar. For a restricted sugar diet, you can put as little as 1 tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter .

****For a vanilla apple glaze, use apple juice instead of milk.