I needed something quick and easy to take to a ladies Bible study brunch and I just happened to have all the ingredients for these. I found the recipe on a Mennonite recipe listserve. I can’t even remember how i found it and can’t seem to find it again. Anyway, they turned out really well I think. I love the subtlety of the orange and how it pairs with the cranberries. I’m going to work on making these gluten free in the next few days. I was sad I couldn’t have one. 😦
- 2 1/2 cups of unbleached flour*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tbsp white sugar
- 1 cup dried cranberries (soaked in hot water for about 10 min so that they plump up and are moist, then drained)
- 1/2 cup butter (cold and cut into small cubes)
- 2 eggs
- 1/2 cup buttermilk or plain yogurt (I actually used sour cream b/c that is what i had in the fridge . . .turned out great)
- the zest of one orange
*I actually was out of all purpose flour so I used self rising and omitted the baking powder and soda. Feel free to do the same if that is what you have.
Preheat your oven to 375. Combine your dry ingredients. Using a pastry cutter or two knives, cut the butter into the flour mixture until you end up with coarse crumbs. Add your cranberries and orange zest. Add two eggs to the buttermilk (or yogurt or sour cream) and beat lightly. Add to dry mixture and stir until just moistened. Turn out onto floured surface. Knead only til the dough holds together. Make into two circles, about 1/2 inch thick. Cut into wedges (i cut each circle into 8 wedges with a pizza cutter and ended up with 16 scones) and put onto a lightly greased pan or pan lined with parchment paper. Brush lightly with milk so that they brown up nicely. Bake at 375 for 15 min.
Cool for about 10 minutes. Make glaze by combining 1/4 cup orange juice with 1 cup of confectioners sugar until smooth. Drizzle over scones.