Dried Cranberry Scones with Orange Glaze

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”18″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 3 cups all-purpose flour 1 1/2 tablespoons baking

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”18″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 cups plain yogurt
  • 3 tablespoons butter plus 3 tablespoons margarine, melted

[/ingredients-left]
[ingredients-right]

  • 1 egg, lightly beaten
  • 1 cup sweetened dried cranberries
  • 1/2 cup sifted confectioners’ sugar
  • 1 teaspoon freshly grated orange zest
  • 1 tablespoon fresh orange juice

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Stir flour, baking powder, salt, and sugar in large bowl and make a well. Mix yogurt, butter, margarine, and egg in small bowl and pour into well. Stir with fork until moistened, and then stir in cranberries. Flour your hands and gently knead dough in bowl just until it comes together. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Lightly sprinkle work surface with flour. Turn out dough and pat into 9-inch square, about 1 inch thick. Cut into nine 3-inch squares with a pizza wheel or small knife. Cut each square into 2 triangles, making 18. Place scones 1 inch apart on lined baking sheets. Bake until golden, about 15 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Meanwhile, set wire rack on piece of wax paper, parchment, or foil. Stir confectioners’ sugar, orange zest, and juice in small bowl. Transfer scones to wire rack with spatula and drizzle glaze over scones with a small spoon.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”167″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”12g” sodium=”325mg” carbs=”29g” sugars=”” protein=”4g” fiber=”1g”]

    [/nutrition-info]

    [cooking_tip]If dried cranberries are not available, use dried cherries or traditional currants and substitute lemon zest for orange.[/cooking_tip]

    Originally Published in Reader's Digest

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