orange cranberry scones with passion orange frosting

orange cranberry scones

adapted from //a sweet pea chef//

2 cups plus 1/4 cup all-purpose flour, plus more for kneading

1/4 cup packed brown sugar1 tbsp. baking powder1/4 tsp. kosher salt1/4 cup unsalted butter, chilled and diced1 cup dried cranberries1 medium orange (for zest)1/2 cup plain yogurt2 eggs1 tbsp. milk

1. preheat oven to 375 degrees

2. combine 2 cups flour, brown sugar, baking powder and kosher salt in a large mixing bowl. cut chilled butter into pea sized dices and add to flour mixture.

3. in a small bowl, combine dried cranberries, orange zest from 1 medium orange and 1/4 cup flour. stir until cranberries are well coated with the flour, then add to flour and butter mixture and stir to combine.

4. in a separate large mixing bowl, beat together yogurt and one egg until light and fluffy, about 3-5 minutes. gradually add dry ingredients to wet ingredients.

5.  knead dough on a lightly floured surface until dough is well-formed, about 1 minute.

6. divide dough into two equal portions. roll each portion into two 6-inch circles at about 3/4-inch thickness. cut each circle into 6 equal pieces/wedges. 

7. place wedges on 1-2 baking sheets lined with parchment paper, separated by about 1-2 inches. 

8.  beat 1 egg with 1 tbsp. milk in small bowl and lightly brush over the tops of the scones right before placing into the oven.  

9. Bake for 15-20 minutes, or until tops are golden brown. remove from oven and cool scones on cooling rack. 

10. drizzle with passion orange glaze.

passion orange glaze:

1 cup powdered sugar

passion orange juice

my personal favorite is //hawaiian sun//

1. combine 1-2 tbsp. passion orange juice with 1 cup powdered sugar until smooth and runny. 
2. add additional orange juice until mixture is as drizzly as you like.

3. drizzle over scones when they are completely cooled.