Recipe by RJ Hallstrom
Fresh, warm, buttery "biscuits" with dried cranberries, drizzled with a little bit of a sweet orange glaze. My kids and grandkids (and I) loved 'em! Took a couple of different scone recipes and modified as I went along.
- 2 1⁄4 cups self-rising flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄3 cup butter
- 1 cup dried cranberries, sweetened
- 1⁄2 cup half-and-half cream
- 1 egg, slightly beaten
- 1 cup powdered sugar
- 1⁄4 teaspoon vanilla
- 1⁄4 cup orange juice, fresh
Directions See How It's Made
- Mix dry ingredients in a large mixing bowl.
- Cut in softened butter and mix until small crumbles form.
- Add cranberries and mix well.
- Add cream and egg and mix until dry ingredients are moistened and soft dough forms.
- Turn dough onto floured surface and knead gently about 10 times.
- Split dough into two portions and pat each portion into a round, about 1/2 inch thick.
- Place both rounds onto a lightly greased cookie sheet and cut each into 8 pie-shaped portions.
- Bake in 400 degree oven for about 15 - 20 minutes, until light golden brown.
- Remove from cookie sheet immediately and place on plate.
- While scones are baking, mix glaze ingredients. Do not make glaze too thin (add juice a little at a time).
- Allow scones to cool about five minutes, then drizzle with glaze.
- Serve warm, with butter (if desired).