These even passed my 'will the kids eat it?' test. I'm a big cranberry fan but I wasn't sure if their tartness would be something my kids would like. Two out of three kids give it a thumbs up and even requested these in their lunches today.
If there is one tip I can give you it's to use frozen cranberries (I keep several bags in my deep freeze for cranberry emergencies). Using a sharp knife and a tight grip, cut each cranberry in half. That way they won't explode while baking.
These little gems go great with your morning coffee/tea. They have a nice crunchy top (with the added flavour from the wonderful glaze) and a light centre. You can serve them with butter but I prefer them on their own.
Yield: 12 scones
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/3 cup butter, chilled and cubed
3/4 cup fresh, frozen cranberries, coarsely chopped
1 tbsp finely grated orange zest
1 egg, beaten
3/4 cup buttermilk (or 3/4 cup milk plus 1 tbsp white vinegar and let sit for 5 minutes)
1 tbsp orange zest (I chopped it very fine after I zested the orange)
3 tbsp orange juice (I juiced the orange I used for the zest for the OJ needed)
3/4 cup icing sugar
Preheat oven to 400F.
In a large bowl, combine dry ingredients for the scones. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Mix in orange zest and cranberries.
Combine buttermilk and egg; add to dry ingredients and mix gently until just combined.
Drop by large spoonfuls onto a baking sheet lined with parchment.
Bake for 15 minutes or until golden brown. Combine glaze ingredients and mix.
Cool scones slightly, then drizzle with glaze. Don't be stingy with the glaze ... it's awesome. Serve warm alongside a cuppa joe and one of your best girlfriends for some chat.