Orange Glazed Cranberry Scones are light, fluffy cranberry orange scones with apricots and an orange icing drizzle.
2 cups 240g unbleached all-purpose flour
1 tablespoon baking powder
1/4 cup 50g granulated sugar
1/2 teaspoon salt
2 teaspoons orange zest divided
5 tablespoons 70g chilled, unsalted butter, sliced to 1/4-inch pieces
1 1/2 cups 135g cranberries (preferably fresh, but you can use frozen or dried as well)
1/2 cup 65g chopped dried apricots
1 cup 230ml heavy whipping cream
3 tablespoons 43g melted butter, divided
1 1/2 cups 175g powdered sugar
2-3 tablespoons orange juice
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, salt and 1 1/2 teaspoons of the orange zest. Using two knives or a pastry blender, quickly cut in the cold butter until mixture resembles a coarse meal.
- Stir in cranberries and apricots, then add cream. With a rubber spatula or fork, stir until dough begins to form.
- Divide dough in half. On a floured surface, shape each half into a 7″ disc. The dough will be sticky. You can sprinkle it with a little extra flour, if needed. Using a floured knife or bench scraper, cut into 8 wedges. Transfer to large cookie sheet lined with parchment paper or silicone mat. Brush with 1 1/2 tablespoons of the melted butter. Bake 13-16 minutes or until the edges are light golden brown. Cool for 10 minutes, then transfer to wire rack.
- Meanwhile, prepare the orange glaze. Place powdered sugar, remaining 1/2 teaspoon orange zest , 1 1/2 tablespoons melted butter and 2 tablespoons orange juice in a medium bowl. Stir until smooth. Add more juice, if needed. Pour glaze into 1 quart resealable food storage bag. Cut off tiny corner of bag; squeeze bag to drizzle icing over scones. Store in airtight container. They will keep for several days or freeze for longer life.
Recipes by: momlovesbaking.com