Today’s post is the last of this years Festive Christmas Event. I so enjoyed participating and although it keeps me very busy I am rather sad its over. Today we are sharing Christmas morning recipes. You will find that other bloggers Christmas morning recipes at the end of my post.
Christmas morning is super casual at our home, it always has been but even more so now that were empty nesters. These cranberry scones are festive and light and flakey. I make them the day before and offer them with orange butter, but they are great as is.
You can also freeze the cranberry scones, defrost in the morning and warm them in the microwave.
Cranberry Scone Ingredients
3 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup butter
1 cup coarsely chopped fresh or frozen cranberries
1/2 cup sugar
grated rind of 1 orange (optional)
1 cup buttermilk, or yogurt
Preheat oven to 375 F. Line a cookie sheet with parchment paper.
In a large bowl measure the flour, baking powder, baking soda, and salt. Mix well to distribute the baking powder and soda.
Add the butter, and cut in until the flour mixture resembles small peas.
Add the sugar and the cranberries, orange rind (optional) mix well.
In a small bowl mix the yogurt and the egg.
Add the yogurt mixture to the dry ingredients and mix until a soft dough forms.
Gather the dough into a large ball. Place on a floured surface and pat down with your hands into a circle about an inch thick.
Place the dough onto the cookie sheet. Bake for about 35 minutes
Cut into even sized triangles and drizzle with glaze.
1 1/2 cups icing sugar
1/2 tsp vanilla
4 tbsp milk
In a small bowl add icing sugar and vanilla. Add milk a tbsp at a time until the glaze is runny.
Place the scones on a rack over parchment paper. Let cool for about 10 minutes and then drizzle the glaze over the scones.
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