mini cranberry-orange scones
There’s a coffee shop I won’t name here that sells petite scones. While I find those scones to be cloyingly sweet, I like the idea of a small treat to pair with a mid-morning cup of tea or to savor with my afternoon Americano. Cranberry and orange is a pairing I crave as we head into winter; the balance of tart and sweet energizes me on a chilly day.
These tender mini cranberry-orange scones are studded with chewy dried cranberries and glossed with a bright citrus glaze. If you prefer full size scones, pat the dough into an 8-inch circle and score into 12 wedges. Regardless of what size scone you choose, I highly recommend making a double batch! For more cranberry-orange deliciousness, see my Christmas morning muffins.
2 cups self-rising flour*
1/3 cup sugar
1/2 tsp baking soda
1/4 tsp cinnamon
1 Tbsp orange zest
1/4 cup chilled unsalted butter
3/4 cup dried cranberries
6 Tbsp low-fat buttermilk
1 large egg
1/2 cup powdered sugar, sifted
1/2 tsp orange zest
2 1/2 tsp fresh orange juice
Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together self-rising flour, sugar, baking soda, cinnamon, and orange zest in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
Fold cranberries into flour mixture. Whisk together buttermilk and egg in a small bowl; add to flour mixture and fold in just until incorporated. Use a floured bench scraper to scrape dough out onto prepared baking sheet; use a lightly floured rolling pin to roll dough into an 8-by-10-inch rectangle. Score into 12 squares with floured bench scraper; score each square across the diagonal to create 24 triangles.
Bake 16 to 17 minutes or until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, whisk together powdered sugar, orange zest, and juice in a small bowl. Set rack with scones over a piece of wax paper and use an offset spatula to spread glaze on top of each scone (if glaze starts to harden, microwave for 5 seconds and whisk); let set before serving. Store leftovers in an airtight container at room temperature up to 2 days.
*Don’t have self-rising flour? Substitute 2 cups all-purpose flour plus 2 teaspoons baking powder and 1/4 teaspoon salt (and include the 1/2 teaspoon baking soda). Increase the buttermilk to 1/2 cup.
Yield – 24 mini scones (serving size: 1 scone)
Calories – 92
Carbs – 17