mini cranberry-orange scones
These tender mini cranberry-orange scones are studded with chewy dried cranberries and glossed with a bright citrus glaze! Cranberry and orange is a pairing I crave as we head into winter, and these petite scones are perfect with a mid-morning cup of tea or afternoon Americano.
If you prefer full size scones, pat the dough into an 8-inch circle and score into 12 wedges. Whether you bake full size scones or mini scones, I highly recommend baking a double batch! For more cranberry-orange deliciousness, try my Christmas morning muffins.
Mini cranberry-orange scones topped with sweet orange glaze!
- 2 cups self-rising flour*
- 2/3 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
- 3/4 cup powdered sugar, sifted
- 1 tsp orange zest
- 1 1/2 Tbsp 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 5 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.
Keywords: Cranberry, Orange, Scones, Breakfast