Iced Cranberry & Orange Swirl Scones
If you can’t find cranberry jam, the jarred cranberry sauce (the kind that’s more like a jam; not the canned kind that’s like jello-o) will work too.
- 1 tsp vanilla
- 0.5 cup milk, plus extra for brushing
- 0.25 cup whipping cream
- 0.5 cup cold butter, cut into small pieces
- 0.5 tsp salt
- 1 Tbsp baking powder
- 0.25 cup sugar
- 2 cup all-purpose/plain flour
- 1 large egg
- 1 cup fresh cranberries
- 0.5 cup cranberry jam or jarred cranberry sauce
- the zest of ½ an orange
- Preheat the oven to 375°F/190°C
- Line a cookie sheet with parchment paper.
- In a large bowl, sift together the flour, sugar baking powder, and salt.
- Cut the butter into the flour mixture until it resembles coarse bread crumbs.
- In a separate bowl, whisk together, the cream, milk, vanilla and egg. Stir in the wet ingredients until combined then turn out onto a lightly floured work surface to completely bring it together with your hands. Press the dough out into a rectangle about 10-x-14-inches.
- Spread the cranberries, zest and cranberry jam (as pictured) evenly across the dough.
- Roll the dough up tightly from the 10-inch side.
- Slice the dough into 8 rounds and place them on a parchment lined cookie tray.
- Brush the tops of the scones with milk.
- Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
- 3 – 5 tablespoons freshly squeezed orange juice
- the zest of ½ orange
- 1 cup powdered sugar
- 2 Tbsp butter, melted
- In a mixing bowl whisk together 2 tablespoons of the juice, the melted butter and powdered sugar.
- Add in more juice as needed 1 teaspoon at a time until it is the desired consistency.
- Once the scones have cooled ten minutes, drizzle with the glaze and serve.
For the full post, visit Erren's Kitchen.