Delicious and fresh Cranberry and Orange Egg Nog Scones that are perfect for guests!
Alright Nerds, it’s December 7th. How are we doing? Are we surviving the holiday season? I am definitely feeling the pressure of making everything happen, but I know that’s because I’ve been putting a priority on spending time with family and friends, too. I normally get some work done for the blog over the weekend, but instead I took Friday night off with Bryan, went out for dinner with friends on Saturday followed by a Christmas themed comedy show and hung out with my brother-in-law yesterday using power tools (he helped me make some cool wood canvases for a Christmas gift). Then, Thursday – I leave to meet up with my sister for a Christmas themed Disney trip. I know if I buckled down in front of the computer more, work stress would go down but that’s not celebrating the holiday season. Spending time with the people you care about is far more important, and they will love you if you bring along these Cranberry and Orange Egg Nog Scones!
The citrus flavor of the orange alongside cranberries is definitely a winner. It just feels so bright and happy for a cold winter morning!
This baking season, I have really been loving baking with International Delight. For my White Chocolate and Raspberry Cinnamon Roll Casserole (YUM by the way), I used International Delight coffee creamer for the milk. This time, I used International Delight Egg Nog! Even if you don’t like drinking egg nog – and I know there are those out there – baking with it is a brilliant idea. Trust me! It adds a richness in flavor that you just don’t get from milk or cream. You should check out the International Delight website for even more recipe ideas AND information on how you can capture the spirit of the season for a chance to win a holiday brunch!
I’ve heard from a lot of people that scones are intimidating to make. I want to reassure you that you can make these, especially if you let go of some perfectionist tendencies. Yes, the dough is wet and a bit messy. Cover your hands and working with flour and embrace the stickiness. When adding fresh berries, use very cold berries and don’t over mix or push on the dough. It’s okay if one or two berries breaks; it will happen to one or two when they cook or when you cut anyway. Your guests will still think the scone is delicious if a berry is smushed. I promise you! Lastly, don’t worry about each scone being exactly the same shape or size because some people will want a smaller or bigger piece. It’s normal human behavior and therefore not worth stressing over.
- 1 large egg
- 2 cups flour
- 2.5 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- zest from 1 orange
- ½ c unsalted butter, frozen (one stick)
- ½ c International Delight Original Nog
- ½ c sugar
- 1 large c cold cranberries
- FOR GLAZE: 1 c powdered sugar and 2-3 tbsp of either fresh orange juice of milk
- Preheat oven to 400 F, and line baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, and zest.
- Grate the frozen butter into the flour mixture. I use my large box grater and a cutting board for grating the butter. Toss butter into the flour mixture and combine it with a pastry cutter, fork, or just your fingers.
- In a small bowl, whisk the cream, egg, sugar, and vanilla together. Add to the flour mixture and then toss the mixture together until everything appears moist.
- Slowly and gently fold in the cranberries. Do not overwork the dough!
- This part is a bit sticky because the dough will be wet. Flour your hands and the working space and then work the dough into either a long rectangle or a round circle. If a long rectangle, I usually cut in half and then cut the two halves into 4 pieces with an X. If a circle, cut into 8 equal wedges. I like using a sharp pizza cutter for this process.
- Place scones at least 2 inches apart on the parchment lined baking sheet.
- Bake for 20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool slightly before adding glaze.
- For the glaze, combine the powdered sugar and orange juice. Drizzle over scones.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.