Cranberry Scones with Orange Glaze
These scones were delicious this morning. It was cloudy and kind of cool so I was in a baking mood. The recipe is one I adapted from Tyler Florence's recipe from Food Network. I have used this recipe several times using different fruits--blueberries (original recipe) and raspberries (absolutely melt in your mouth) for the scones and have used both lemon and orange for the glaze.
Flour (2 cups)
Baking Powder (1 tablespoon)
Salt (1/2 teaspoon)
Sugar (2 tablespoons)
Butter (5 tablespoons, cold, cut in chunks)
Heavy Cream (1 cup, plus more for brushing the scones)
Cranberries (1 cup--or other fruit of your choice)
Orange Juice (or lemon-1/2 cup, freshly squeezed)
Confectioners Sugar (2 cups)
Orange Zest (zest of one fruit, finely grated)
Butter (1 tablespoon)
Preheat oven to 400 degrees F.
Sift together the dry ingredients: the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the cranberries into the dough. (If you use blueberries or raspberries, be careful not to mash them since they will color your dough.)
Press dough into a rectangle about 12" x 3" x 1 1/4" on a floured surface. Cut the rectangle in 1/2 then and 1/2 again. Cut the squares in 1/2 on the diagonal. Place the scones on an ungreased cookie sheet and brush the tops with a little cream. Bake for 15 to 20 minutes until light brown.
Mix the orange juice and confectioners sugar together in a microwave safe bowl. Stir until the sugar dissolves. I microwaved mine in 30 second intervals until it got smooth. Add the zest and butter. Microwave for 30 seconds more. Stir until smooth and drizzle glaze over the top of the scones.