If you are like me and you bought the Costco sized bag of cranberries before Thanksgiving then you may just be looking for a few cranberry recipes to take care of the excess. Here is a simple variation on my buttermilk scone recipe that makes wonderful and seasonal cranberry and orange scones.
Cranberry Buttermilk Scones with Orange Glaze
Makes 16 small scones
3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, cold and grated on a box grater
1 cup buttermilk
1 cup cut cranberries
Zest of 1 orange
Orange Glaze Ingredients:
1/2 cup powdered sugar
The juice of approximately 1/2 of an orange
1. Preheat oven to 400F. Lightly grease 2 cookie sheets and set aside.
2. In a large bowl, combine 3 cups flour, 1/2 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
3. Add the 3/4 cup grated butter or cut with a pastry cutter or a fork until the mixture looks coarse.
4. Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don’t over mix. Then add your cranberries and orange zest and gently knead the dough in the bowl
5. Divide into 2 equal parts. Put half on each cookie sheet. Lightly pat each into 3/4 inch thick rounds. Cut each round into 8 wedges using a bench scraper and slightly separate, about 2 inches apart.
6. Bake for 12-15 minutes or until lightly browned.
7. Mix your glaze ingredients in a small bowl and beat with a spoon until smooth. Adjust the consistency by adding more juice or sugar as needed.
8. Take out of the oven and serve warm or let them cool slightly and glaze.
Extras can be frozen for later, but the texture becomes slightly less flakey.