These scones are rich and yummy with or without the frosting! Serve as a breakfast treat, or wrap as housewarming gifts.
2 cups + 1 tbsp all-purpose flour
2 tbsp sugar, plus additional for sprinkling
1 tbsp baking powder
1/2 tsp teaspoons salt
1 cup dried cranberries
5-6 packets of True Orange
1 1/2 sticks cold butter, coarsely diced (from freezer)
2 large eggs, lightly beaten
3/4 cup half and half
1 egg beaten with 2 tablespoons milk, for egg wash (optional)
For the frosting:
1/4 cup confectioners sugar
2 tablespoons milk
2 packets of True Orange
- Preheat the oven to 400 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups +1 tbsp of flour, 2 tbsp sugar, the baking powder, salt, and True Orange. Add the ice cold butter and mix at the lowest speed until the butter is the size of peas.
- Combine the eggs and half and half, and with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.
- Combine the dried cranberries and 2 tbsp of flour, add to the dough, and mix on low speed just until blended.
- Place the dough onto a clean floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the surface so it doesn’t stick.
- Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Gather up the scraps and roll out. Continue cutting out the scones.
- Brush the tops of the scones with egg wash, sprinkle with sugar (optional step), and bake for 15-16 minutes, until the tops are lightly browned and the insides are fully baked.
- Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and True Orange and drizzle over the scones.
A great topping idea, if cutting back on sugar and omitting the frosting: mix 1 small container of vanilla yogurt with 1 packet of True Orange, and dollop on top. Submitted by Debbie Swanson.