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.
2. add additional orange juice until mixture is as drizzly as you like.
3. drizzle over scones when they are completely cooled.
