Glazed cranberry orange scones
A soft-baked, lightly sweet snack with bits of orange and tart cranberries in every bite.
Sometimes it’s nice to enjoy a dessert that’s not overly sweet – and this recipe fits the bill. Scones are traditionally lighter on the sugar, and adding the orange and cranberries adds an element of tartness and a great, fresh taste. My sweet tooth did win out in the end, though, and I added a clementine glaze for a sticky sweet orange finish that definitely added some curb appeal to these delicious scones.
You can take a few shortcuts here by using dried cranberries in place of fresh, and canned or snack cups of mandarin oranges (drain first on paper towel to absorb extra liquid) instead of segments from a whole orange. There’s also a simple method for making your own vegan buttermilk substitute (explained below), and since these scones are egg-free, they’re perfect for the vegans in your life!
- 4 cups flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 2-3 tablespoon orange zest
- 2 cups buttermilk
- Segments from 1 orange, chopped
- 1 1/2 cup fresh cranberries, halved
- 1 cup butter
- 1 cup powdered sugar
- 2-3 tablespoon orange juice
- Dash of cinnamon
Preheat oven to 375°F. Cover baking sheets with parchment paper and set aside.
Mix flour, baking powder, baking soda, nutmeg and orange zest in electric mixer.
Add butter, cut into small chunks. Mix until mixture forms coarse crumbs.
Add buttermilk, cranberries and orange segments. Mix well. If batter is runny, add an extra ¼ cup flour.
Drop large spoonfuls (I used an overflowing small cookie scoop) onto parchment lined baking sheets. Bake 12 minutes, or until centers are set. Remove from oven and cool on wire rack.
Mix glaze ingredients until a thick, but pourable consistency is achieved. You may have to add more juice or more powdered sugar.
When cookies are cooled, drizzle with orange glaze.
*To make your own non-dairy buttermilk substitute, add a teaspoon of vinegar to a scant cup of soymilk or coconut milk and allow to sit for several minutes to curdle. Yields 1 cup.