Orange Cranberry Scones (With gluten-free instructions)
Ingredients
Scale
- 2 cups of flour, or gluten-free flour mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 5 tablespoons of butter
- 2 eggs
- 2 Tablespoons milk
- 4 Tablespoons orange juice
- zest from one orange
- 3/4 cup dried or fresh cranberries
- 2 cups powdered sugar
- 2 Tbsp melted butter
Instructions
- Preheat oven to 350°
- Combine flour, baking powder, salt, and sugar, and cut in butter until mixture resembles coarse crumbs. You can do this using a food processor, pastry blender, or fork.
- In a separate bowl, beat eggs until light and frothy
- Add in milk and 2 tablespoons of orange juice, and pour over dry ingredients
- Stir until just moistened
- Stir in cranberries, and all but 1 teaspoon of orange zest
- Mix until you have a cohesive dough, but do not over mix
- Turn dough onto a parchment-lined cookie sheet, and shape into a 1” thick circle with floured hands.
- Cut dough into 8 wedges. Optionally, you can use a spatula to slide the wedges away from each other so they don’t stick back together as that rise in the oven.
- Place in the middle of the preheated oven.
- Bake for 20 minutes.
- While the scones are baking, make glaze by combining remaining orange juice, and zest with melted butter and powdered sugar
- Remove scones from oven when they have begun to brown on the edges.
- Separate wedges, top with glaze, and serve
- Enjoy!