Cranberry Orange Scones

Cranberry orange deliciousness!

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Story time. About three years ago, I called my mom while at the grocery store to ask her where I could find lemon zest. It seemed like a very normal question to me. I needed to find a jar of lemon zest and I wasn't sure what aisle it would be in... She laughed at me and then explained that zest comes from the rind of the lemon... AKA buy a lemon and a zester. My family will never let me live down this story. This recipe called for orange zest and thankfully I knew where to find it this time...

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Warning: You will have orange hands after making this recipe.

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Grating the butter makes it much easier to incorporate into the flour mixture.

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Vanilla orange glaze. So good.

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Cranberry Orange Scones

Makes 8 scones. 350 calories per scone (whoops).

Ingredients for scones:

- 1/3 cup sugar

- orange zest from 2 medium oranges

- 2 cups flour

- 1 tsp baking powder

- 1/4 tsp baking soda

- 1/2 tsp salt

- 8 tbsp unsalted butter, frozen

- 1/2 cup reduced fat sour cream

- 1 large egg

- 3/4 cup dried cranberries

Ingredients for glaze:

- 3 tbsp unsalted butter, melted

- 1 cup powdered sugar

- 1/2 tsp vanilla extract

- 2 tbsp freshly squeezed orange juice

Directions for scones:

1. preheat oven to 400 F

2. combine sugar and orange zest in a medium bowl then add in flour, baking power, baking soda and salt and mix until well combined

3. grate the frozen butter using a box grater then add it to the flour mixture

4. using your fingers, work the butter into the flour mixture until it resembles course crumbs

5. in a small bowl, whisk together sour cream and egg until smooth

6. stir the sour cream mixture into the flour mixture until a large dough ball forms

7. add in cranberries then use your hands to press the dough against the bowl into a ball (after a few minutes, the dough will come together)

8. pour the dough on to a lightly floured surface and shape into a 7 inch circle (3/4 inch thick)

9. cut the circle into 8 triangles and place them onto a baking sheet lined with parchment paper

10. bake for about 15-17 minutes then cool for about 10 minutes before glazing

Directions for glaze:

1. whisk together butter, powdered sugar, vanilla and orange juice until smooth

2. dip the top of the scones into the glaze and let harden then repeat once more (double dipping is the way to go)

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- A