Cranberry-Orange Scones

Last weekend we had a bunch of friends over for Oscar's baby blessing at church. I put on a brunch spread for our friends, and wanted something sweet. Instead of serving a traditional dessert, I came up with these slightly sweetened scones for a compromise. They turned out good.


Dan's Cranberry-Orange Scones

2 Cups all-purpose flour
1/4 Cup sugar
1 Tablespoon baking powder
1 Teaspoon sea salt
12 Tablespoons unsalted butter, diced
2/3 to 1 Cup heavy cream
2 Tablespoons fresh orange juice
Zest of large orange
1/2 Cup dried cranberries


Directions: 

Preheat oven to 375 degrees. In a large mixing bowl sift together all dry ingredients. Stir in the organge zest. Add diced butter and cut in with pastry blender or your fingers until mixture resembles coarse crumbs. Stir in the dried cranberries ensuring they are liberally covered in flour. Mix fresh juice with 2/3 cup buttermilk. Gradually add enough butter milk mixing until just incorporated. Add more buttermilk as necessary to ensure slightly sticky, but not wet dough. Shape dough into a large disc, about 3/4 inch thick. Slice into wedges. Place scones on silpat lined baking sheet 1 inch apart. Bake scones 20-24 minutes until lightly browned. Allow to slightly cool before drizzling orange glaze.

Orange Glaze

2 Tablespoons fresh orange juice
2 Tablespoons heavy cream
Powdered Sugar

Combine juice and cream in a small bowl. Gradually whisk in powdered sugar to desired consistency. Place glaze in a icing bag, snip the tip, and drizzle over slightly cooled scones.

Makes approximately 12-15 scones.