- 3 c. Unbleached Flour
- 1/2 c. Sugar
- 1 Tbsp. Baking Powder
- 6 Tbsp. Cold Butter
- 1 1/4 c. Milk
- 1 c. Dried Cranberries
- Zest of One Orange
- 1 c. Powdered Sugar
- Juice from 1 Orange
- 1 Egg (for egg wash)
Preheat oven to 450 degrees. Combine first four ingredients in a food processor, or cut butter into flour with a pastry blender.
Slowly add milk and combine. If dough starts to become too sticky add a little more flour.
Add cranberries and the zest of one orange into the dough and mix slowly.
Turn dough out onto a floured surface and shape into a dome like shape.
Cut dough into fourths, and then shape each fourth into small domes and cut into four triangles. If you would like larger scones you can cut accordingly.
Place on a Silpat or parchment lined baking sheet. Beat one egg and brush the top of each scone with your egg wash.
Bake for 15 min or until lightly golden brown. While scones are baking juice one orange and add to 1 cup powdered sugar to create a glaze.
Allow scones to cool before drizzling glaze over the top.
Preheat oven to 450 degrees. Combine first four ingredients in a food processor, or cut butter into flour with a pastry blender.
Slowly add milk and combine. If dough starts to become too sticky add a little more flour.
Add cranberries and the zest of one orange into the dough and mix slowly.
Turn dough out onto a floured surface and shape into a dome like shape.
Cut dough into fourths, and then shape each fourth into small domes and cut into four triangles. If you would like larger scones you can cut accordingly.
Place on a Silpat or parchment lined baking sheet. Beat one egg and brush the top of each scone with your egg wash.
Bake for 15 min or until lightly golden brown. While scones are baking juice one orange and add to 1 cup powdered sugar to create a glaze.
Allow scones to cool before drizzling glaze over the top.
