It’s time for tea at my house! I just decorated the whole inside for fall, and I’m having a fall tea party with my mom, sister, aunts, and cousins. I am making lots of goodies, including these absolutely delicious scones. They are full of cranberry and orange flavor, and then iced with an orange juice glaze.
After all, what, besides pumpkin, says fall like cranberries?
You could make these a lot bigger, but I made them mini, for a tea party. This recipe made about 18 mini scones, or would make 8-12 big ones.
It was really easy to throw together in my food processor, but you could also do it as directed in the recipe with a pastry blender, but your cranberries won’t be as small and chopped up as mine are.
Fill your house with the heavenly aromas of fall and bake yourself up a batch of these babies. Enjoy!
Recipe from Taste of Home
2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 tablespoon milk
1/2 cup confectioners’ sugar
1 tablespoon orange juice
In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside.
In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
Combine glaze ingredients if; drizzle over scones. (I dipped the top of each scone in the glaze)