thepioneerwoman5.0
Cranberry Scones
These glazed cranberry scones can be prepped a week in advance, frozen, and baked on Christmas morning! The recipes makes a wonderful holiday breakfast treat.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 15 min👤 Hannah Klinger📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●knife
- ●chef's knife
- ●saucepan
📝 Preparation Steps
1
For the scones: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter, blend the butter into the flour mixture until the butter resembles small peas and is evenly incorporated. Stir in the cranberries and rosemary. In a small bowl, stir together 1 cup of the heavy cream and the orange zest; add it to the flour mixture and stir until just combined.
3
Turn the dough out onto a clean work surface and, using floured hands, shape into a rough ball. Pat the dough into an 8-inch round disc (about 3/4-inch thick). Using a bench scraper or chef's knife, cut the disc into 8 even wedges. Transfer the wedges to the prepared baking sheet. (Scones can be frozen for up to 1 week. Don't thaw before baking.)
4
Brush the top of each wedge lightly with the remaining 1 tablespoon of heavy cream. Bake until lightly browned and risen, 22 to ⏱️ 25 minutes, or 24 to ⏱️ 26 minutes if baking from frozen. Transfer the scones to a wire rack to cool for at least ⏱️ 10 minutes.
5
For the glaze: In a small saucepan, cook the cranberry juice over medium heat until reduced to 2 tablespoons, 8 to ⏱️ 12 minutes. Remove to a small heatproof bowl and let cool for ⏱️ 5 minutes.
6
Add the powdered sugar and salt to the reduced cranberry juice, and 1 to 2 drops of pink food coloring, if you like. Whisk until smooth. Drizzle the glaze over the scones. Let stand for ⏱️ 15 minutes for the glaze to harden.
Nutrition Facts
calories
485 Calories
fat Content
23 g
fiber Content
2 g
sugar Content
40 g
sodium Content
317 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
66 mg
carbohydrate Content
65 g
saturated Fat Content
15 g
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