Scones:
1/2 cup dried cranberries OR dried sweet cherries
2 cups all-purpose flour
3 tbsp brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 tbsp butter
1 tsp orange zest
1 egg yolk, beaten
8 oz. sour cream (light is OK) or yogurt
Orange Glaze:
1 cup sifted powdered sugar
1 tbsp orange juice (more if needed)
1/4 tsp vanilla extract
Pour enough boiling water over the dried cranberries to cover. Let stand for 5 minutes, then drain well.
Mix dry ingredients together. With a food processor or pastry blender, cut in butter until mixture resembles coarse crumbs. Add drained cherries and orange peel; toss to coat.
Combine egg yolk and sour cream or yogurt. Add to dry ingredients and stir just until combined.
Turn dough out onto a lightly floured surface. Knead gently by folding and turning 10 – 12 times. Pat or lightly roll into an 8-inch circle. Cut into 12 wedges.
Arrange scones 1 inch apart on an ungreased baking sheet. Bake at 400°F for 10 – 12 minutes, or until lightly browned. Cool on a wire rack for 10 minutes. Frost with Orange Glaze. Serve warm.
Orange Glaze: Stir all ingredients together, adding additional orange juice 1 teaspoon at a time, to make a spreading consistency.
Note: these are great made in tiny triangles for parties. They freeze well also.
Cherry Almond Scones
Add 1/4 tsp almond extract in batter; delete orange zest; use cherries instead of cranberries.
Add 1/4 tsp almond extract instead of vanilla in glaze, use milk or water instead of orange juice.
Garnish with sliced almonds, optional.
2019