Cranberry Scones with Orange Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 c. flour (all purpose & whole wheat blend)2 tsp baking powder1/2 tsp salt1/2 tsp ground cloves1 c. craisins, coarsely chopped1/4 c. margarine - cold & cubed1 c. heavy cream1/2 c. sugarZest of 1 orangejuice of 1/2 orange1 c. +/- powdered sugar
Preheat oven to 425. Combine flour, powder, salt, sugar and cloves in bowl and stir. Cut in butter until coarse and crumbly. Add chopped craisins and incorporate to coat. Stir in heavy cream, stirring until just moistened. Turn dough onto floured surface and knead into a ball to incorporate all flour. Shape into an 8 or 9 inch circle. Sprinkle top with sugar and rub to adhere. This step is optional. I've made it w/ and w/o and find no added value of the additional sugar unless you are feeling decadent! Cut into 8 wedges and place on a baking sheet leaving at least an inch between each. Bake approximately 15-20 minutes until golden brown.
Zest orange in bowl. Add powdered sugar & juice of 1/2 orange into bowl and stir until smooth. You may have to add a skosh more juice or sugar depending on the consistency you prefer.
With baked scones on a cooling rack (less messy if you put a piece of waxed paper underneath), drizzle the scones with the glaze. A fork works great. Glaze as much or as little as you prefer.
To store, tightly wrap each scone in wax paper and saran wrap. Can be refrigerated or frozen for later use. Just set out to thaw. If desired nuke in the microwave 5-10 seconds to take the chill off.
If cloves is not your taste, you can substitute cinnamon. Also dried blueberries instead of cranberries will work. Other variations are dried apricots and allspice.
If preferred serve with jam, butter, cream or enjoy on its own.
Will make 8 scone wedges. You could alternately shape the dough into a square and cut 9 small square scones.
Number of Servings: 8
Recipe submitted by SparkPeople user POPTART73.
Zest orange in bowl. Add powdered sugar & juice of 1/2 orange into bowl and stir until smooth. You may have to add a skosh more juice or sugar depending on the consistency you prefer.
With baked scones on a cooling rack (less messy if you put a piece of waxed paper underneath), drizzle the scones with the glaze. A fork works great. Glaze as much or as little as you prefer.
To store, tightly wrap each scone in wax paper and saran wrap. Can be refrigerated or frozen for later use. Just set out to thaw. If desired nuke in the microwave 5-10 seconds to take the chill off.
If cloves is not your taste, you can substitute cinnamon. Also dried blueberries instead of cranberries will work. Other variations are dried apricots and allspice.
If preferred serve with jam, butter, cream or enjoy on its own.
Will make 8 scone wedges. You could alternately shape the dough into a square and cut 9 small square scones.
Number of Servings: 8
Recipe submitted by SparkPeople user POPTART73.
Nutritional Info Amount Per Serving
- Calories: 446.5
- Total Fat: 17.3 g
- Cholesterol: 40.8 mg
- Sodium: 346.3 mg
- Total Carbs: 70.6 g
- Dietary Fiber: 3.6 g
- Protein: 5.2 g
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