For some reason, my scheduled post did not end up going up on time tonight. Nonetheless, I shall share these pretty little things with y’all. It was really just something I whipped up to use the last of my cranberries, but they were so tasty and pretty, I had to share them. I’m so in love with the color cranberries give to the glaze. If you’ve got a couple handful of those bad boys laying around, make yourself a little happier today and make these. You’ll thank yourself in the morning. Also… I’m only getting started with these pink desserts 😉 waaatch oooout!
Another thing I’ve been meaning to share with you was this brand of tea called Tea Runners. They sent me a little herbal box full of different teas & so far, I’m in love. I had to brew one up to go with these scone and it was absolutely lovely. Got me feelin’ like an European lady having tea time. Go check it out or not, it floats my boat, so I’ll be ordering more once I’m done! P.s. they have a carrot cake rooibos flavor… LIKE WHAT?! Cooool
CRANBERRY ORNAGE & WALNUT SCONES RECIPE
for the scones
- 1 1/4 cup AP flour
- 1 cup spelt flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- Zest of one orange
- 1/2 cup unsalted butter (frozen & grated)
- 1/2 cup heavy cream
- 1 large egg
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1 cup fresh cranberries
- 1/2 cup roasted walnuts (roughly chopped)
for the egg wash
- 1 egg
- 3 tbsp. heavy cream
for the cranberry orange glaze
- 10 cranberries (juiced)
- 3 tbsps. fresh or age juice
- 1- 1 1/2 cups powdered sugar (more or less depending on your desired consistency)
for the scones
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- In a large bowl, mix together both flours, baking powder, salt & orange zest.
- Add in the grated butter & massage it into the dry mixture with your fingers, making sure each piece of butter is coated with flour. Do NOT overwork the butter till it melts.
- In a separate bowl, whisk together the heavy cream, egg, sugar & vanilla extract.
- Make a well in the middle of the flour mixture & pour in the wet ingredients.
- Use your hands to combine until a soft dough forms. Making sure not to overwork the dough. There should be dry spots in the dough before this next step.
- Toss in your fresh cranberries & toasted walnuts, then continue to fold with your hands.
- Lightly flour your working surface & transfer the dough to it.
- Create an 8in disc & cut into 8 equal pieces.
- Mix the egg & heavy cream in a small bowl.
- Place the scones on prepared baking sheet & brush with egg wash.
- Bake for 25 mins or until golden brown.
for the glaze
- Mix all ingredients in a small bowl & drizzle over scones before serving.