We will be enjoying these yummy treats for breakfast on Thanksgiving morning. Eric can hardly wait; he had to “sample” two of them to make sure the turned out just right. I’ve never before made the glaze because he usually can’t wait to dig into them. I think for Christmas I will make the glaze with orange extract and milk instead of orange juice concentrate. That way I can dye the glaze green and they will look like little Christmas trees.
- 4 cups flour
- 4 teaspoons baking powder
- 3/4 cup sugar
- 1 teaspoon salt
- Zest of one orange
- 1 cup room temperature butter, sliced
- 2 large eggs
- 1/3 cup frozen orange juice concentrate
- 1/3 cup milk
- 1 cup fresh cranberries, coarsely chopped
- 1/2 cup powdered sugar
- 1 T frozen orange juice concentrate
Combine the flour, baking powder, sugar, salt and orange zest. Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, orange juice and milk together. Stir into the flour mixture until the dough is moist, do not over mix. Add the cranberries. Turn the dough out onto a floured surface and knead a couple of times. Divide dough into two equal balls. Pat each ball into an 8 inch circle. Place each ball onto a parchment paper lined or greased cookie sheet. Score each circle with a knife into 6 wedges. Bake in a 375 degree oven for 20-30 minutes, or until done and lightly golden. Allow the scones to cool. Meanwhile, stir powdered sugar and orange juice concentrate together. Drizzle over cooled scones.
2/26/09 added this to Life as Mom’s Ultimate Recipe Swap.