Cranberry Oat Mini Scones with Orange Glaze

Something special happens with fellowship over a cup of coffee and baked treat… Conversations open up so much more readily, and people want to linger together sharing the events of their week with one another for a much longer period of time.  We don’t have a set schedule of people bringing goodies for fellowship time at our church, but whenever my schedule allows, I enjoy blessing people with rolls, bread, scones… just a little something to settle the growling tummies to sustain us through until lunch! These scones are quite possibly one of the best things I’ve ever put into my mouth.  They are wholesome without being heavy.  They are slightly sweet, but not overly so.  The dried cranberries add a nice pop of color and burst of flavor.  This is one of my “go-to” recipes when I bake goodies for church on Sunday. This weekend I made a great big double batch, responsibly only ate ONE so as to ensure there were enough for everybody else… and then the temperature dropped to -10  (Yes, that is NEGATIVE ten) with a wind chill factor of -26. Remember how I said ranchers don’t get snow days?  Well, with all of the extra livestock feeding the cold, windy weather required, we didn’t go to town, the scones went in the freezer (after I ate several more.. sshhh don’t tell!), and after the chores were all done we played a couple of games before the men headed back out into the cold once again. Life on a ranch.. highly unpredictable, decidedly wonderful. I suggest you make these scones at the first available opportunity.

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Preheat oven to 375 degrees.  Line two sheet pans with parchment paper. Never used parchment paper?  You should.. it will change your life.  No dishes = happy missus!  🙂 In a large mixing bowl, stir together 1 3/4 C. all-purpose flour, 1/3 C. sugar, 1/4 tsp. salt, 3/4 tsp. baking soda, and 1 tsp. baking powder.

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Using a pastry blender (or two knives, or a fork if you don’t have a pastry blender), cut in 1/2 C. (1 stick) cold butter that has been cut into small pieces until the mixture resembles coarse crumbs.

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Add 3/4 C. old-fashioned rolled oats…

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…and a heaping 1/3 C. of dried cranberries…

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…and the zest of one orange.  (Note: The orange adds fabulous flavor, but the scones will turn out fine without it. I don’t always take the time to zest an orange, because I don’t have a decent fruit zester and it takes a lot of effort… but I did it this time, for you, since it is so pretty.  You’re welcome.)

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Stir to combine…use your (clean) hands if need be…

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… then add in 2/3 C. buttermilk.  (Don’t have buttermilk? Add 1 T. or so white vinegar to regular milk, and voila! Buttermilk.)

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Mix until everything is moistened, then turn out onto a lightly floured surface and knead 10-15 times, until you have a nice dough.

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For mini scones, separate dough into two halves, roll or pat into 6-inch diameter circles that are approximately 3/4″ – 1″ thick and cut into 8 triangles.  (For large scones, just make one big circle that is thicker, and cut into 8 triangles.  The baking time will just increase a bit.)

***I forgot to take a picture of this step.  I’m sure you can figure it out though!***

Make an egg wash of one beaten egg and 1 T. milk and brush the tops of the scones.  This will make them glossy and pretty. I also forgot to take a picture of this step. Oops.

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Put in oven and bake for 15-18 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.  (Note: I always set my oven for the lower end of the timing spectrum.  You can always bake for longer, but you can’t go back once you’ve over-baked something!)

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While the scones are baking, put 2 C. powdered sugar, 1/2 tsp. vanilla extract, 1 T. melted butter, and 1/3 – 1/2 C. orange juice into a bowl and whisk to combine into a smooth glaze.  (I used the juice from the large orange I zested, but if you didn’t zest an orange… just use regular orange juice from the carton in your fridge!)

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Let the scones cool for 10-15 minutes, then drizzle 1 T. or so of the glaze over each one.

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Promptly share a scone with your toddler to taste test.

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Yum!

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Cranberry Oat Scones with Orange Glaze

1 3/4 C. all-purpose flour

1/3 C. white sugar

1/4 tsp. salt

3/4 tsp. baking soda

1 tsp. baking powder

1/2 C. unsalted butter, cold and cut into small pieces

3/4 C. old fashioned rolled oats

1/3 C. dried cranberries

zest of one orange

2/3 C. buttermilk

Egg wash: 1 egg whisked with 1 T. milk

Orange Glaze:

2 C. powdered sugar

1/2 tsp. vanilla extract

1 T. melted butter

1/3 C. – 1/2 C. orange juice

Preheat oven to 375 degrees. In a large mixing bowl, stir together flour, sugar, salt, baking soda, and baking powder. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.

Stir in oats, cranberries, and orange zest.  Stir to combine, then add buttermilk.  Mix until everything is moistened, then turn out onto a lightly floured surface and knead 10-15 times, until you have a nice dough.

For mini scones, separate dough into two halves, roll or pat into 6-inch diameter circles that are approximately 3/4″ – 1″ thick and cut into 8 triangles.  (For large scones, just make one big circle that is thicker, and cut into 8 triangles.  The baking time will just increase a bit.)

Make an egg wash of one beaten egg and 1 T. milk and brush the tops of the scones.  Put in preheated oven and bake for 15-18 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.

While the scones are baking, put 2 C. powdered sugar, 1/2 tsp. vanilla extract, 1 T. melted butter, and 1/3 – 1/2 C. orange juice into a bowl and whisk to combine into a smooth glaze.  (I used the juice from the large orange I zested, but if you didn’t zest an orange… just use regular orange juice from the carton in your fridge!)

Let the scones cool for 10-15 minutes, then drizzle 1 T. or so of the glaze over each one.

 

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Check out Little House Living’s Old Fashioned Recipe Exchange for more great recipes from other bloggers!

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