Today I had a whole day to devote to baking and getting ready for the big Thanksgiving feast. I made these up to save for a yummy side to my cup of tea tomorrow morning...as I watch the annual Macy's day parade!
Combine flour, baking powder. salt and sugar. Whisk to combine. In another bowl combine the egg, orange juice and cream. Grate the butter into the flour mixture and stir around to combine. Use a pastry blender if needed to break into small bits. Add liquids, orange zest and cranberries. Mix until it just comes together into a ball.
Divide in half and shape into two circles about 7" in diameter. Cut each circle into 8 wedges, like a piece of pizza. Place slices on parchment paper and bake at 375 for 25 minutes.
Combine icing ingredients and drizzle over the top of the scones.
- 3 cups unbleached flour
- 4 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup sugar
- 2 sticks cold butter
- 1 egg
- 3 Tablespoon Fresh Orange Juice
- ¾ cup heavy cream (the original recipe called for milk)
- 1 tablespoon grated Orange zest
- 1 cup dried cranberries
- ICING
- 1 cup Confectioners sugar
- 2-1/2 Tablespoons fresh Orange juice
- 1-1/2 tablespoon Orange zest
Combine flour, baking powder. salt and sugar. Whisk to combine. In another bowl combine the egg, orange juice and cream. Grate the butter into the flour mixture and stir around to combine. Use a pastry blender if needed to break into small bits. Add liquids, orange zest and cranberries. Mix until it just comes together into a ball.
Divide in half and shape into two circles about 7" in diameter. Cut each circle into 8 wedges, like a piece of pizza. Place slices on parchment paper and bake at 375 for 25 minutes.
Combine icing ingredients and drizzle over the top of the scones.
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