Fall is upon us, and if you’re looking to get a spicy Nutmeg smell lingering throughout your house, boy have I got a little recipe for you! Today, we’re making Cranberry-Orange Scones, a bit of a jump from the traditional Foodbeast-type product that’s layered with bacon, drowning in cheese and swimming in its own fat — but on an equally delicious platform of its own.
With a touch of slivered almonds, sweet cranberry bits, and a maple glaze on top, this isn’t your normal scone! They are light and delicate, guaranteed to fall apart in your mouth with every bite. Pair with coffee or tea in the morning with breakfast, and you’ll be set.
Here’s the crack list:
- 2 cups flour
- 1 stick Earth Balance (butter, cold)
- 3 tablespoons organic sugar
- 1 1/3 tablespoons orange zest
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 cup organic dried cranberries
- 2 organic eggs
- 1/4 cup milk
- + 1/3 tablespoon milk
- handful of slivered almonds
Egg Wash: 1 egg + 1-2 tablespoons milk (beat together)
Glaze: 1/2 cup confectioners’ sugar + 4 tablespoons orange juice
Directions: Preheat oven to 400f. In a large bowl, beat flour, sugar, baking powder, salt and orange zest. Mix in the cold butter, until you reach a cornmeal-like consistency. In a small bowl, combine milk and eggs; whisk. Add the egg mixture to the flour mixture, stirring slowly until just blended. Fold the cranberries and slivered almonds into the mixture. Place dough onto a flour-dusted cutting board and knead until it forms into a ball. Using a rolling pin, roll the dough out until it reaches about 3/4 to 1 inch thickness. Use a cookie cutter or mason jars to cut out desired sizes. Brush the dough with the egg wash, and place in the oven for 25-30 minutes. Scones should be a golden brown and look a bit flaky when finished. Allow scones to cool before drizzling with glaze.