Orange Cranberry Scones

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Yield: 12-16 scones

Ingredients:

• 3 cups all-purpose flour

• 1/3 cup white sugar

• 1 ½ teaspoons baking powder

• 1 ½  teaspoons baking soda

• 1/3 teaspoon salt

• ¾ cup cold butter, cut into pieces

• 9 tablespoons milk

• 3 tablespoons freshly squeezed orange juice

• 2 ½ teaspoons orange zest

• 1 ½ teaspoons vinegar

• ¼ cup dried cranberries 

• 2 cups confectioners' sugar

• 1/3 cup butter, melted

• 2 ½ tablespoons orange juice

• ½ teaspoon vanilla extract

• 2 tablespoons water, or as needed

Instructions:

1.  Preheat oven to 350 degrees F (175 degrees C). 

2. Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons orange juice, orange zest, and vinegar in a small bowl and stir into flour mixture until moistened; add dried cranberries, turn out onto a lightly floured surface.

3. Knead dough briefly for 5 or 6 turns. Pat or roll dough out into ¾ inch-thick round. Cut with open end of a 1 ½ inch diameter glass into 12 - 16 circles and arrange on a baking sheet leaving 1 inch between each round scone. (Here, a heart-shaped cookie cutter was used to make 40 mini scones.)

4. Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.

5. While scones are cooling, stir confectioners' sugar, melted butter, 2 ½ tablespoon orange juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.

6. Drizzle glaze over warm scones.

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Nutrition Facts:

Serving Size: 1 scone

Calories: 289

Total Fat: 3 g

Total Carbohydrate: 41 g

Protein: 12 g

Equivalents: 2 starches, 2 fats, ½ fruit