Cranberry-Orange Scones

Fresh cranberries are abundant at the grocery stores right now so it’s a great time to stock up! I’ve always loved the flavor combo of cranberry and orange – their tart sweetness compliment one another so nicely. This scone dough’s flavor is elevated with notes of cinnamon, ginger, orange zest and vanilla. Serve these with tea or coffee and brighten up your mornings this week!

1. Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Cut in grated butter with a pastry cutter until the mixture is crumbly.

2. Add pumpkin, sour cream, milk, vanilla and orange zest and gently combine using a fork. Add cranberries and stir again gently until just combined. Press dough out onto a floured surface into a rectangle. Line a baking sheet with a silicone baking mat or parchment paper. Cut the dough into 8 squares and place on the baking sheet. Refrigerate for 30 minutes.

3. Meanwhile, preheat oven to 400. Combine powdered sugar and orange juice in a small bowl until smooth. Set glaze aside.

4. Bake the scones for 20 minutes. Once out of the oven, allow the scones to cool slightly, then drizzle with glaze. For added crunch, sprinkle the scones with turbinado sugar (raw sugar). Serve warm or allow to cool completely, then transfer to an airtight container and enjoy within 3 days.

Cranberry-Orange Scones

Makes 8 scones

All you need:

2 cups all-purpose flour

1/3 cup brown sugar

2 tablespoons white sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick frozen unsalted butter, grated

1/2 cup canned pumpkin puree

1/3 cup sour cream

3 tablespoons milk

1 1/2 teaspoons pure vanilla extract

Zest of 1 orange

1/2 cup chopped fresh cranberries

Glaze:

1/2 cup powdered sugar

1 tablespoon orange juice

Raw sugar, for sprinkling on top (optional)

All you do:

1. Combine flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Cut in grated butter with a pastry cutter until the mixture is crumbly.
2. Add pumpkin, sour cream, milk, vanilla and orange zest and gently combine using a fork. Add cranberries and stir again gently until just combined. Press dough out onto a floured surface into a rectangle. Line a baking sheet with a silicone baking mat or parchment paper. Cut the dough into 8 squares and place on the baking sheet. Refrigerate for 30 minutes.
3. Meanwhile, preheat oven to 400. Combine powdered sugar and orange juice in a small bowl until smooth. Set glaze aside.
4. Bake the scones for 20 minutes. Once out of the oven, allow the scones to cool slightly, then drizzle with glaze. For added crunch, sprinkle the scones with raw sugar. Serve warm or allow to cool completely, then transfer to an airtight container and enjoy within 3 days.