Mini Orange-Cranberry Scones
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
16 scones
- Serves:
- 16
ingredients
- 414.03 ml whole wheat flour
- 59.14 ml raw sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 118.29 ml chilled unsalted butter, cut into small pieces (1 stick)
- 118.29 ml dried sweetened cranberries
- 1 egg
- 118.29 ml heavy cream
- 1 orange, zest of
-
Turbinado Topping (Optional)
- turbinado sugar
- butter (optional)
-
OR Orange Glaze (Optional)
- 4.92 ml fresh orange zest
- 14.79 ml fresh orange juice
- 236.59 ml powdered sugar
directions
- Preheat oven to 350*. Lightly grease a heavy mini scone pan (or an insulated cookie sheet).
- In food processor, combine flours, sugar, baking powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add cranberries and stir to mix. In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
- Turn dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 9" square. Cut into 4 equal-size squares, then cut each square diagonally (criss-cross) into 4 triangles. Press each triangle into a well of the prepared pan (or place on cookie sheet without touching).
- If using turbinado sugar topping, sprinkle on scones before baking.
- Bake until the scones are JUST golden brown (about 20 minutes). NOTE: do not overbake as it will result in a dry scone.
- Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes. Serve with butter (if opting for turbinado topping) or prepare a simple orange glaze, if desired. Makes 16 mini scones.
- Glaze: After scones are cooled, combine all ingredients. Top each scone with a heaping teaspoon of glaze. Allow to dry completely.
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RECIPE SUBMITTED BY
Natures Cuisine
United States