Cranberries are back in season! Cranberry, cinnamon, and orange are a wonderful combination for these scones.
I made a scone that was similar to these scones last year. I had written down the recipe and decided that I was going to share them on my blog, but when I went to the store to purchase more cranberries, I found the season had ended. Yep, they were all gone. So I had to wait another year for the cranberries to come into season. And then you know what? I threw out the recipe.
So here the cranberries are back in season and I had to start over again. Last year I don’t believe I had added the orange icing to the cranberry scones, but thought it would be a great touch. I love the taste of orange and cinnamon together. Now I love the taste of the cranberries, orange, and cinnamon together.
It has just been the last couple of years now that I have been baking with cranberries. The cranberries that I usually ate came in a can, you know the jellied cranberry sauce. Don’t laugh, I still have to say that I like that sauce. But I really am enjoying the fresh berries, too.
I made these scones on Sunday morning and actually made a double batch because we were celebrating our daughter-in-law’s birthday. So all the kids were at home and I wanted to have some for them to take home with them. It is always a good thing to share.
I think this year I will buy a few extra bags of cranberries while they are in season and throw them in the freezer. I don’t want the cranberry season to come to an end and have to wait until next year before I have baked all the recipes that I have in my head, because I don’t have any left.
Cranberry Cinnamon Scones with Orange Icing
- 3 1/2 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 cup butter
- 1 cup chopped cranberries
- 1 cup milk
- 1 egg
- 1 1/2 cup powder sugar
- Dash salt
- 2 to 3 tablespoons orange juice enough for drizzling consistency
- Preheat oven to 375 degrees F Grease baking sheet.
- Wash and chop cranberries, set a side.
- In a larger bowl mix together the flour, sugar, baking powder, salt, and cinnamon. Add the butter and cut in, until it is incorporated into the dry ingredients. Toss in the chopped cranberries.
- Mix together the milk and the egg. Pour into the dry ingredients and by hand mix together until well blended.
- Place the dough on a floured surface and knead a few times. Pat the dough into an 8-inch circle. Using a pizza cutter, cut the circle into 8 wedges.
- Place the wedges onto you prepared baking sheet about 2-inches apart and place in the preheated oven. Bake for 16 to 18 minutes or until the edges are starting to turn lightly brown.
- Remove from oven and cool completely on cooling rack.
- Once the scones are cooled mix the icing together. Add the powder sugar and dash of salt to a small bowl gradually add the orange juice beating until smooth. Add enough orange juice to have a consistency for drizzling. Serve.