After the Holiday Scones, Aka Cranberry Sauce Scones |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It was the morning after Thanksgiving with leftovers of cranberry sauce, orange juice and pecans all begging to be eaten. So what to do? Make scones with a Holiday flair! Ingredients:
2 cups self rising flour |
6 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon ground ginger |
6 tablespoons butter, cold |
1/2 cup pecans, toasted and chopped |
1/2 cup canned whole cranberry sauce |
3 tablespoons orange juice |
1 egg, large |
1 cup powdered sugar |
1 -2 tablespoon orange juice |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1/16 teaspoon ground ginger |
1/16 teaspoon ground cloves |
Directions:
1. Preheat oven to 425°F Spray a baking sheet with cooking spray and set aside if not using a Silpat silicone baking liner.
2. Combine flour, sugar, and spices in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Stir in nuts and set aside.
3. In a separate bowl, whisk together cranberry sauce, orange juice, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into 10 inch circle and cut into 8 wedges. Place on prepared baking sheet.
5. Bake for 14 to 16 minutes. Scones should be a light brown.
6. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
7. Mix glaze ingredients until smooth. Adjusting the orange juice to get to the desired glaze consistency (too thin and it runs / too thick and it globs), spread glaze over each scone and dry about 20-30 minutes before serving.
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