Scones
are fun! You can do so many different things with them. I decided to
make some to celebrate fall. Plus I love the combo of orange and
cranberry so it was a no-brainer for me to come up with something that
had these two things. With the addition of some cinnamon and nutmeg,
these little babies turned out perfect. Then..the added orange/cinnamon
drizzle just topped it off! If you're looking for something to serve
that has an autumnal flair to it..this is it!
Cranberry Orange Spice Scones
3 cups flour
2/3 cups sugar
5 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 tablespoon orange zest
2 tablespoons fresh orange juice
pinch salt
2 sticks butter, chilled and cut into chunks
1 egg - beaten
3/4 cups heavy cream
1 cup Craisins
½ cup finely chopped pecans
Preheat oven to 350 degrees. Line two large baking pans with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg and salt. Using the paddle attachment, add the butter chunks. Combine until mixture is crumbly.
Combine the cream and beaten egg. Add slowly to the flour/butter mixture until well combined. Add orange juice and zest.
Gently mix in pecans and Craisins.
On a floured work surface, dump out the scone mixture. Shape into an oblong.
Gently roll dough out into an 18x9 inch rectangle then cut into three long strips. Cut across strips into 6 equal parts to form 18 squares. Cut diagonally to form 36 triangles.
Place scones on prepared baking sheet and bake for about 20 minutes or until lightly golden. Remove from oven and allow to cool. Drizzle with glaze.
Makes 36 scones.
The line-up.
Add flour, sugar, salt and baking
powder to a large mixing bowl.
Oops....add the cinnamon and nutmeg
here, too! Stir that around a bit.
Then add your chilled and chunked buttah.
Whiz that around some.
Then pour in your beaten egg/cream
mixture. Then add the orange juice and orange zest.
Dump in the pecans and Craisins.
Turn out onto a floured surface.
Roll out to a 18x9 inch rectangle.
Cut three strips lengthways. Lengthwise?
Then cut across into 6 short strips.
Then cut each square in half to
get triangles. You should end up
with *about* 36 triangles.
Place them on your prepared cookie sheets.
And bake 'em!!
Drizzle:
2 cups powdered sugar
2 tablespoons orange juice
1 teaspoon vanilla
1 tablespoon orange zest
1 teaspoon cinnamon
½ teaspoon nutmeg
Half & half to thin
Combine powdered sugar, orange juice, orange zest, vanilla, cinnamon and nutmeg in a mixing bowl. Add enough half & half to thin.
Drizzle over cooled scones.
Here's the stuff for the drizzle.....
In a mixing bowl, combine the
powdered sugar, cinnamon, nutmeg,
vanilla, orange juice and orange zest.
Then pour in enough half & half
to thin it to drizzling consistency.
A few tablespoons should do it.
I poured mine into this little squeeze
bottle but you can just use a spoon.
Allow icing to dry (or not)
then chow down!
Cranberry Orange Spice Scones
3 cups flour
2/3 cups sugar
5 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 tablespoon orange zest
2 tablespoons fresh orange juice
pinch salt
2 sticks butter, chilled and cut into chunks
1 egg - beaten
3/4 cups heavy cream
1 cup Craisins
½ cup finely chopped pecans
Preheat oven to 350 degrees. Line two large baking pans with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg and salt. Using the paddle attachment, add the butter chunks. Combine until mixture is crumbly.
Combine the cream and beaten egg. Add slowly to the flour/butter mixture until well combined. Add orange juice and zest.
Gently mix in pecans and Craisins.
On a floured work surface, dump out the scone mixture. Shape into an oblong.
Gently roll dough out into an 18x9 inch rectangle then cut into three long strips. Cut across strips into 6 equal parts to form 18 squares. Cut diagonally to form 36 triangles.
Place scones on prepared baking sheet and bake for about 20 minutes or until lightly golden. Remove from oven and allow to cool. Drizzle with glaze.
Makes 36 scones.
The line-up.
Add flour, sugar, salt and baking
powder to a large mixing bowl.
Oops....add the cinnamon and nutmeg
here, too! Stir that around a bit.
Then add your chilled and chunked buttah.
Whiz that around some.
Then pour in your beaten egg/cream
mixture. Then add the orange juice and orange zest.
Dump in the pecans and Craisins.
Turn out onto a floured surface.
Roll out to a 18x9 inch rectangle.
Cut three strips lengthways. Lengthwise?
Then cut across into 6 short strips.
Then cut each square in half to
get triangles. You should end up
with *about* 36 triangles.
Place them on your prepared cookie sheets.
And bake 'em!!
Drizzle:
2 cups powdered sugar
2 tablespoons orange juice
1 teaspoon vanilla
1 tablespoon orange zest
1 teaspoon cinnamon
½ teaspoon nutmeg
Half & half to thin
Combine powdered sugar, orange juice, orange zest, vanilla, cinnamon and nutmeg in a mixing bowl. Add enough half & half to thin.
Drizzle over cooled scones.
Here's the stuff for the drizzle.....
In a mixing bowl, combine the
powdered sugar, cinnamon, nutmeg,
vanilla, orange juice and orange zest.
Then pour in enough half & half
to thin it to drizzling consistency.
A few tablespoons should do it.
I poured mine into this little squeeze
bottle but you can just use a spoon.
Allow icing to dry (or not)
then chow down!
