A couple of years ago I read a book in which one of the main characters was always messing up the breakfast scones she made, and I’ve been intimidated by them ever since!
I was determined to figure them out so that I could include a recipe in this year’s series that would be suitable for Christmas morning breakfast or a holiday brunch, and — thankfully — they weren’t nearly as difficult as that story suggested.
We mostly use coconut palm sugar in our baking, which gives these a little more of a rustic appearance (since it’s brown in color and not as fine as white sugar), and my girls gobbled them up. Topped with a thin glaze, they offer the perfect amount of sweetness for breakfast — delicious, but not enough to start your day with a sugar high!
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut in small pieces
- 2/3 cup milk
- zest one orange
- 3/4 cup dried cranberries
- 1-1/2 tablespoons orange juice
- 1/2 cup powdered sugar
Preheat oven to 425 ingredients.
In a large bowl, mix dry ingredients together. Cut in cold butter with two knives or a pastry cutter until you have a course dough.
Add cranberries and orange zest.
Add milk until just moistened.
On a lightly floured surface, knead dough gently. Be careful not to overwork the dough. Roll it out thinly and fold the dough in half and in half again. Roll out to 3/4″.
Cut dough into 8-10 wedges and transfer to a baking sheet or stone.
Bake 12-15 minutes, until they are just beginning to brown. Let cool on a wire rack
While the scones are cooling, mix together orange juice and powdered sugar. Drizzle over warm scones and serve immediately!
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|Mandi Ehman is the blogger behind Life Your Way. She and her husband have four beautiful girls plus one baby boy on the way, and together, they live, work and homeschool on a little slice of heaven in wild, wonderful West Virginia. She loves coffee, chocolate, easy meals, beautiful things and minimalist spaces.|