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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Fresh, warm, buttery biscuits with dried cranberries, drizzled with a little bit of a sweet orange glaze. My kids and grandkids (and I) loved 'em! Took a couple of different scone recipes and modified as I went along. Ingredients:
2 1/4 cups self-rising flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1/3 cup butter |
1 cup dried cranberries, sweetened |
1/2 cup half-and-half cream |
1 egg, slightly beaten |
1 cup powdered sugar |
1/4 teaspoon vanilla |
1/4 cup orange juice, fresh |
Directions:
1. Mix dry ingredients in a large mixing bowl.
2. Cut in softened butter and mix until small crumbles form.
3. Add cranberries and mix well.
4. Add cream and egg and mix until dry ingredients are moistened and soft dough forms.
5. Turn dough onto floured surface and knead gently about 10 times.
6. Split dough into two portions and pat each portion into a round, about 1/2 inch thick.
7. Place both rounds onto a lightly greased cookie sheet and cut each into 8 pie-shaped portions.
8. Bake in 400 degree oven for about 15 - 20 minutes, until light golden brown.
9. Remove from cookie sheet immediately and place on plate.
10. While scones are baking, mix glaze ingredients. Do not make glaze too thin (add juice a little at a time).
11. Allow scones to cool about five minutes, then drizzle with glaze.
12. Serve warm, with butter (if desired).
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