This season I have been in the mood for all things cranberry. So don’t be surprised if you see more recipes this winter.
For Thanksgiving this year, we tried Janelle’s stuffing with apples and cranberries and it was really yummy! If you missed it for your feast, make it for Christmas dinner or just for Tuesday dinner. It was delicious. And I put it on a turkey sandwich the next day and it might have been the best turkey sandwich I’ve ever had.
We also had our favorite Celebration Punch and we made some of my friend Danelle’s amazingly delicious Cranberry Butter. All were fantastic. And you’d think that all of those things would have satisfied my craving for cranberries. Alas, it only made me want more.
So, here is the first that I have to share with you this season. These scones turned out great. As with most scones, my family devoured them. I had a couple that were digging out the cranberries (as can only be expected from my family) but the overall consensus was that they were definitely to be repeated.
- 2 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- zest from 1 orange
- 8 tablespoons cold butter, cut into small cubes
- 2 eggs
- 1/3 cup half and half
- 1 cup fresh cranberries
- 1/2 cup powdered sugar
- 4 teaspoons freshly squeezed orange juice
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, salt and orange zest.
- Using two knives or your hands, mix the cold, cubed butter into the flour mixture until the butter is mixed in to make a crumbly dough.
- In separate small bowl, combine half and half with eggs.
- Add wet ingredients into the dry and stir just until combined. Gently fold in the cranberries.
- Place on a lightly floured surface and shape into a disk about 8-9 inches in diameter. The dough will be rather sticky, and you can add a bit of flour but no more than a few tablespoons since it will take away from the moistness of the scones.
- Using a pizza cutter, cut into 8 equal size pieces and place on a parchment lined baking sheet or baking stone.
- Bake for 15-17 minutes.
- Prepare the glaze by whisking together the orange juice and powdered sugar.
- Drizzle over the scones as they come out of the oven.