Ingredients
Scones
- 2 1/2 cups all-purpose flour
- 3 Tablespoons sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter cut into pieces
- 1/2 cup dried cranberries
- 2 eggs beaten
- 3/4 cup whipping cream
- 1 Tablespoon orange zest
- milk to brush top of scone
- sugar to sprinkle top of scone
Icing
- 3 Tablespoon icing sugar
- 1 Tablespoon orange juice
- 1/4 teaspoon orange zest (or to taste)
Instructions
Scones
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Preheat oven to 400°F.
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Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and make a well in center. Set aside.
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Combine eggs, whipping cream, and orange zest. Add egg mixture into well in flour mixture.
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On a lightly floured surface, knead dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
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Place wedges 1-inch apart on an ungreased baking sheet. Brush with milk and sprinkle with additional sugar.
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Bake for 10-12 minutes or until golden. Remove scones from baking sheet. Let slightly cool and top with icing.
Icing
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Combine all ingredients in a bowl.
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After scones are slightly cooled, place scones on a large plate and drizzle with icing.
Nutrition Facts
Calories: 229
Carbohydrates: 31g
Protein: 4g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 41mg
Sodium: 155mg
Potassium: 147mg
Fiber: 2g
Sugar: 13g
Vitamin A: 305IU
Calcium: 42mg
Iron: 1mg