cranberry spice scones
Using up those pretty red pearls in an easy, flaky scone.
Ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 stick butter, grated and COLD
- 1 cup fresh cranberries
- 3/4-1 cup heavy cream, plus more for brushing
orange glaze
- 1 cup powdered sugar
- 2 tbsp Cointreau (orange liqueur)
- 1 tsp vanilla extract
- milk or water to thin, as needed
Instructions
- Preheat oven to 425 degrees. Lightly grease a large baking sheet with butter, or line with parchment.
- In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. With your clean fingers, two forks, or a pastry cutter, cut in the butter until pieces no larger than a pea remain. Fold in the cranberries, then stir in the heavy cream until a cohesive, tacky dough forms. If the dough is dry, add heavy cream 1 tablespoon at a time to achieve the desired texture.
- Form the dough into a ball and set onto the baking sheet. Pat into a circle about 3/4 inch thick. Cut 8 triangles out of the dough and separate about two inches from one another. Freeze 15 minutes.
- Remove the tray from the freezer. Brush the tops of the scones with additional heavy cream. Bake 18-20 minutes until olden brown, puffed, and flaky.
- To make the glaze, whisk together the powdered sugar, Cointreau, and vanilla. Add milk or water one tablespoon at a time to achieve a thick but smooth texture: the glaze should drizzle slowly off a fork or spoon. Swizzle overtop each scones.
Notes
*To store: Scones will keep well in the fridge for up to 5 days. Keep in mind that the fridge's humidity level might cause the glaze to seep into the scone. Still tasty, but not as pretty.
*Non-alcoholic: To substitute the Cointreau, you can use 1-2 tsp orange zest, an equal amount of orange juice, or 1/4-1/2 tsp orange extract. Keep in mind you may need more liquid in the glaze if you choose either the zest or the extract, and the juice may cause an orangey hue.