Mini Orange-Cranberry Scones

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READY IN: 35mins
SERVES: 16
YIELD: 16 scones
UNITS: US

INGREDIENTS

Nutrition
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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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