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Orange Glazed Cranberry Drop Scones Recipe

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This recipe for Orange Glazed Cranberry Drop Scones, by , is from The Harry and Lalljee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ramona Harry
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups unbleached flour, plus more for rolling cranberries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint dried cranberries

Directions:
Directions:
Preheat oven to 400 degrees F.

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

Reconstitute Cranberries in 1/cup of Grand Manier by warming on low heat until plump. Liquid can be used to prepare Orange Glaze.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll reconstituted cranberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.

Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.

Number Of Servings:
Number Of Servings:
Bakers Dozen
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
Orange Glaze:
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

To prepare Orange Glaze: combine butter, sugar, orange zest, Grand Manier Liquor and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

 

 

 

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