Orange-Cranberry Scones
Description
These orange and cranberry scones come with a whipped, orange-flavored cream cheese topping for extra sweetness.
Ingredients
•
1/4 cup orange juice
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1/4 cup water
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1 cup dried cranberries
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2 cups rolled oats
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3 cups all-purpose flour
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3 tablespoons white sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup unsalted butter, cubed
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1 1/3 cups cold milk
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1 large orange, zested
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2 tablespoons natural (raw) sugar
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1 (8 ounce) package cream cheese
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1/2 cup powdered sugar, or as needed
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1/4 cup orange juice
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.
3
Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
4
Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.
5
Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.
6
Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.
7
While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.
8
Frost the scones and serve warm.