Description
The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider.
Ingredients
- 2 cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon grated orange zest
- 5 ½ tablespoons cold unsalted butter, cut into chunks
- ½ cup sweetened dried cranberries
- ⅓ cup chopped walnuts
- ½ cup heavy cream
- 1 large egg, beaten
- 2 tablespoons heavy cream
- ½ cup confectioners’ sugar
- 2 teaspoons orange juice
- 3 drops orange extract
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
- Whisk flour
- sugar
- baking powder
- and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
- Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half
- and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
- Bake in the preheated oven until the edges begin to brown slightly
- 13 to 15 minutes.
- Meanwhile
- mix confectioners’ sugar
- orange juice
- and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 12