Cranberry Orange Scones
We haven’t quite had our fill of cranberries yet, and the stores still have some packages of fresh cranberries. These flavorful biscuits or scones were really delicious, using only fresh orange juice to moisten the dough.
Yield: 6 medium scones
- 1 & 1/2 cups flour
- 1 & 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- pinch cinnamon (optional)
- 3 tablespoons vegan margarine, in small pieces
- 1/2 cup cranberries, chopped
- 2 teaspoons orange zest
- 1/2 orange juice
optional orange glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon orange zest
- 1-2 teaspoons orange juice
- Place the flour, baking powder, sugar, cinnamon if using and salt in a large bowl.
- Whisk to mix.
- Add the vegan margarine and blend with a fork or your fingers to a lightly sandy consistency.
- Pre-heat the oven to 400 F /204 C.
- Add the chopped cranberries and zest and mix lightly.
- Add the orange juice and mix until the dough is just moistened.
- Turn the dough out onto a lightly floured workspace and fold over to evenly blend.
- Fold only 3 or 4 times, as overworking the dough will make it less light and fluffy.
- Pat the dough out to a flat thickness of 1/4-1/2 inch.
- Using a floured cookie cutter or juice glass, cut 6-7 medium biscuits. Or, form a circle, slice into sixths and slightly separate from each other
- Place on a cookie sheet prepared with baking parchment and in the oven to bake for 18 -25 minutes until lightly golden brown.
- Remove from the oven and enjoy warm, or alternatively allow to cool and drizzle orange glaze on top.
To make the orange glaze:
- Mix the powdered sugar, zest and orange juice in a small bowl until creamy and smooth.
- When the scones have cooled, drizzle the orange glaze on top.
We used just under a 1/2 cup of freshly squeezed orange juice. It was one large orange.