Print
Orange Cranberry Scones with Optional Creamy Egg Nog
Fresh Cranberry Orange Scones make a delicious holiday brunch recipe! The sweet and tart flavors from the fresh cranberries and oranges combine perfectly with the (optional) creamy egg nog for a special Christmas brunch treat in this easy scone recipe! | The Love Nerds
Prep Time 15 minutes
Cook Time 27 minutes
Servings 8 scones
Ingredients
- 1 large egg
- 2 cups flour
- 2.5 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- zest from 1 orange
- 1/2 cup unsalted butter (frozen)
- 1/2 cup International Delight Original Nog (or milk)
- 1/2 cup sugar
- 1 cup cold cranberries
GLAZE INGREDIENTS
- 1 cup powdered sugar
- 2-3 tablespoon fresh orange juice (or milk)
Instructions
-
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 17-20 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.