Cranberries are one of the joys of the fall season. There’s nothing like the sweet tartness of homemade cranberry sauce to recall holidays and gatherings past. Since I don’t have a huge family and the holidays weren’t a big affair, I make just make cranberry sauce from the time the berries appear in the store to when they vanish come January. But I limited my cranberry adventures to just sauce – sometimes with a little orange or a touch of ginger. I’d never tried baking with cranberries before. So these scones were a pleasant surprise – combining all the things I love about cranberries in a light and yummy scone. Add in the ginger orange glaze and they are perfect for a holiday brunch or a not so sweet dessert.
Pre heat oven to 375 and grease a large baking sheet
In small bowl, combine and let sit:
1 1/2 cups chopped cranberries
1/4 cup white sugar
2 tbsp orange juice
In a separate bowl, mix:
2 cups flour (combining types is okay)
1/2 tsp xanthan gum (if making gluten free)
1/2 cup oats
1/4 cup packed brown sugar
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1/4 tsp salt
Cut in, mixing until resembles fine bread crumbs:
1/4 cup butter
Add cranberry mixture to flour mix and stir to coat.
3/4 cup milk
Add to fruit and flour mix and stir gently. Make either 12 small biscuits or two large rounds. If making round, score each round into sixths.
Bake in pre heated oven for 20 minutes or until golden brown.
While scones are baking, make the glaze.
In small bowl, mix:
3/4 cup powdered sugar
1/2 tsp ginger
Add and mix till smooth:
2 tbsp hot water
1 tbsp orange juice
Add more water or sugar until glaze is a honey like consistency.
When scones have cooled slightly, drizzle glaze over tops. It helps to do this while the scones are on the wire rack, but over a cutting board as the glaze will dribble off the sides.
Recipe provided by: http://tracythelen.blogspot.com/2012/11/ginger-glazed-cranberry-scones.html