I've been trying to think of a cute treat to make for Valentines Day, but have been having a hard time. I'm normally all for the triple chocolate sugar overload, however this year I decided to make something a little different. Valentines is next Tuesday, so set your alarm 30 minutes earlier and make your family these incredible Cranberry Orange Scones as a breakfast treat!
I found the original recipe here and made them almost exactly as stated. Oh my- these are absolutely delicious! They're moist and have wonderful flavor- sweet, but not too sweet and perfect for a yummy breakfast. They whip up super fast too- I had them in the oven within 15 minutes, and that even includes a couple minor interruptions.
If you're making them for Valentines Day you can be festive and use heart-shaped cutters. Or, if you just want them in the oven quicker, shape the dough into a circle and cut into triangles, like a pizza.
Cranberry Orange Scones
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dried cranberries
1/2 cup sour cream
1 large egg
2 heaping tsp grated orange zest {2 small oranges or 1 large orange}
Preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cranberries. {I didn't use my fingers- I just mixed it all up in my Kitchenaid.}
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together. Dough will be somewhat firm and sticky, but still manageable.
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
To make icing, whisk together 1 cup powdered sugar, 2 TBSP melted butter, 1/2 tsp vanilla and 1-2 TBSP milk. Add 1 drop of red food coloring if you'd like! When icing is mixed and smooth, line a 1 cup measuring cup with a plastic baggie and scrape icing into it. {Measuring cup holds bag nicely while you scrape icing inside.} Clip a tiny portion of the bag off a bottom corner and pipe icing onto scones.
Other Variations:
Lemon-Blueberry Scones: Add a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the cranberries.
Cherry-Almond Scones: Add 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the cranberries.
