ORANGE CRANBERRY SCONES

This is the result of my first attempt in trying to find a scone like the ones we had at Green Gables Farm in Prince Edward Island. They were the best ever scone we have eaten. Well, this one wasn't it, BUT it might be my favorite scone recipe of the scones I have made prior.

I added the orange baking essential oil (I bought it at the King Arthur Flour Store in Norwich, VT when we visited it on our trip.) and peel to make them more orange but the orange juice in the glaze was part of Yolanda Lodi's recipe in her Yolanda's All New Cranberry Cookbook. I saw the cookbook on our trip and came home and ordered it. Was surprised to see that she had autographed the book.

Click here for a printable version of just the recipe.

ORANGE CRANBERRY SCONES

SCONES:
2-1/2     cups flour
1/2        cup sugar (I used 1/4 cup sugar/stevia blend)
2           teaspoons baking powder
1           teaspoon baking soda
1/2        teaspoon salt
1/4        cup (1/2 stick) chilled butter, cut into small pieces
1/4        cup dried cranberries, finely chopped
1           large egg
1           cup vanilla yogurt (I used light vanilla Greek yogurt)
1/2        teaspoon orange baking essential oil
1           teaspoon dried orange peel

GLAZE:
1/2        cup powdered sugar
1           tablespoon orange juice

Preheat oven to 425 degrees F. Grease or spray a large cookie sheet.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt with a whisk.

Add the butter and cut it in with a pastry cutter until mixture forms crumbs.

(It is okay to have small pieces of the butter.)

Add the cranberries.

Set aside.

In another bowl, whisk together the egg and yogurt

until smooth.

Add the oil and peel.

Add to flour mixture and stir with a wooden spoon until dry ingredients are moistened.

(Make sure you use your spatula to get every little bit.)

(I used my hands at the last to get the last of the flour mixture.)

Knead a few times on a lightly floured surface the dough to form a ball.

Cut ball in half and

press out to form two 6 - inch circles about an inch thick.

Cut each circle into 6 equal "triangles".

Place triangles on cookie sheet about 2 inches apart. (You can see this is just a suggested distance. Just don't have them touching.)

Bake for 10 to 13 minutes or until golden brown.

While the scones are baking, sift the powdered sugar in a bowl and stir in the orange juice

til smooth.

When scones are done, brush glaze over the tops while still warm.