Dessert

Cranberry Orange Mini Scones

Bursting with flavor and fruit, these delicious Cranberry Orange Mini Scones are perfect for parties. Featuring a soft and moist center, and a light brown exterior, who wouldn’t love this sweet treat. The scones are filled with juicy cranberries, which adds a whole layer of flavor. The orange glaze topping completes this party favorite dessert.

How to Make

INGREDIENTS

2 CUPS ALL-PURPOSE FLOUR

½ CUP GRANULATED SUGAR

2 ½ TSP BAKING POWDER

½ TSP SALT

3 TSP ORANGE ZEST

½ CUP (1 STICK) UNSALTED BUTTER, FROZEN

½ CUP SMITH’S HEAVY WHIPPING CREAM

1 LARGE EGG

1 TSP PURE VANILLA EXTRACT

1¼ CUP FRESH CRANBERRIES, FROZEN

COARSE SANDING SUGAR

ORANGE GLAZE:

1 CUP POWDERED SUGAR

2–3 TBSP ORANGE JUICE (FROM ORANGE USED FOR ZEST OR SMITH’S)

CINNAMON

DIRECTIONS

PREHEAT THE OVEN TO 400 DEGREES.
COMBINE FLOUR, SUGAR, BAKING POWDER, SALT, AND 2 TSP ORANGE ZEST IN A LARGE BOWL.
USE A GRATER OR FOOD PROCESSOR TO GRATE THE FROZEN STICK OF BUTTER.
WITH A PASTRY CUTTER, COMBINE THE GRATED BUTTER WITH THE FLOUR MIXTURE UNTIL THE DOUGH COMES TOGETHER IN PEA-SIZED CRUMBS.
PLACE BOWL IN THE FREEZER TO KEEP COLD.
WHISK TOGETHER THE HEAVY CREAM, EGG AND VANILLA EXTRACT IN A SEPARATE BOWL, THEN ADD TO THE FLOUR AND BUTTER MIXTURE.
ADD THE CRANBERRIES AND MIX UNTIL COMBINED.
POUR THE MIXTURE ONTO A COUNTER OR LARGE CUTTING BOARD, AND WORK THE DOUGH INTO A BALL.
ADD MORE CREAM IF IT’S TOO DRY OR ADD MORE FLOUR IF IT’S TOO STICKY.
FORM DOUGH INTO A SQUARE, AND USING A SHARP KNIFE, CUT THE SQUARE INTO THIRDS IN BOTH DIRECTIONS SO THERE ARE 9 SMALLER SQUARES OF DOUGH.
SEPARATE THE SQUARES AND CUT EACH ONE IN HALF DIAGONALLY TO FORM TRIANGLES.
PLACE THE TRIANGLES ON A LARGE BAKING SHEET LINED WITH PARCHMENT PAPER OR A SILICONE BAKING MAT AND BRUSH EACH ONE WITH HEAVY CREAM.
SPRINKLE WITH COARSE SUGAR. REFRIGERATE THE SCONES FOR AT LEAST 15 MINUTES.
BAKE FOR 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN AROUND THE EDGES AND LIGHTLY BROWNED ON TOP.
SET ASIDE TO COOL.
FOR THE ORANGE GLAZE, STIR TOGETHER POWDERED SUGAR, 1 TSP ORANGE ZEST, 2 TBSP ORANGE JUICE, AND CINNAMON TO TASTE.
TO THICKEN THE GLAZE, USE MORE POWDERED SUGAR.
TO THIN, ADD MORE ORANGE JUICE.
POUR THE GLAZE INTO AN ICING BAG OR PLASTIC ZIPPER BAG.
AFTER THE SCONES HAVE COOLED ON THE PAN FOR A FEW MINUTES, PLACE THEM ONTO A COOLING RACK.
CUT THE TIP OFF THE ICING OR ZIPPER BAG AND DRIZZLE THE GLAZE OVER THE SCONES.
ALLOW TO COOL COMPLETELY BEFORE SERVING.

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