Glazed Orange Cranberry Scones

If variety is the spice of life, then these scones are providing plenty of spice around here.  This is my third (or maybe fourth?) rendition of what started as a basic scone, and I haven’t been disappointed yet.  Seems like no matter what combination I throw at (or into, to be more accurate) the recipe, the results are great.

This version came about because I had leftover fresh cranberries last week.  We’ve been sort of on a cranberry kick lately, and to provide fair warning, there are more cranberry recipes to come.  And to think that for a good part of my life, I just thought of cranberries as the berry that becomes the juice that is served with vodka.  I’m so happy to discover that the little red berries have a much richer, and tastier, purpose on this earth.

As with previous scones, I started with what is now becoming my tried and true recipe for scones, and then just added chopped cranberries to the dough.  As with the blueberry scones, when I got to the “mix just until the flour is incorporated and the ingredients all come together in a ball” stage, I added just over 1/2 cup of chopped cranberries and then gently worked them into the dough, taking care not to overwork or warm the dough.  Then I shaped, cut and baked the scones like I normally do.

I also added a little cream cheese to the glaze, just to add a little zing and enhance the flavor.

If you’re looking for a festive holiday breakfast or brunch treat, try these glazed orange cranberry scones.

Happy Entertaining!

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