Recipe: Cranberry Orange Cream Scones

Ingredients

Preheat the oven to 400ºF.
Zest the orange and squeeze the juice into a bowl, setting both aside.
In a large bowl, mix flour, ¼ cup powdered sugar, baking powder, salt, and dried cranberries.
In another bowl, combine ½ tsp orange zest and vanilla extract with heavy whipping cream, then pour into the dry ingredients and mix until a sticky dough forms.
Dust a clean surface with flour, transfer the dough, divide it into three pieces, and shape each into a disc about 3 inches in diameter and ½ inch thick.
Cut each disc into six wedges and place them on a parchment-lined baking sheet.
Bake for 15 minutes or until the edges are slightly golden brown, then let cool completely.
Mix the remaining powdered sugar with 1 Tbsp orange juice and drizzle over the cooled scones before serving.

Servings

18 mini scones

Calories

114

Total fat

5.34g

Total carbohydrates

13.92g

Total protein

0.88g

Sodium

136.68mg

Cholesterol

0mg