A couple of years ago I read a book in which one of the main characters was always messing up the breakfast scones she made, and I’ve been intimidated by them ever since!
I was determined to figure them out so that I could include a recipe in this year’s series that would be suitable for Christmas morning breakfast or a holiday brunch, and — thankfully — they weren’t nearly as difficult as that story suggested.
We mostly use coconut palm sugar in our baking, which gives these a little more of a rustic appearance (since it’s brown in color and not as fine as white sugar), and my girls gobbled them up. Topped with a thin glaze, they offer the perfect amount of sweetness for breakfast — delicious, but not enough to start your day with a sugar high!
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut in small pieces
- 2/3 cup milk
- zest one orange
- 3/4 cup dried cranberries
- 1-1/2 tablespoons orange juice
- 1/2 cup powdered sugar
Preheat oven to 425 ingredients.
In a large bowl, mix dry ingredients together. Cut in cold butter with two knives or a pastry cutter until you have a course dough.
Add cranberries and orange zest.
Add milk until just moistened.
On a lightly floured surface, knead dough gently. Be careful not to overwork the dough. Roll it out thinly and fold the dough in half and in half again. Roll out to 3/4″.
Cut dough into 8-10 wedges and transfer to a baking sheet or stone.
Bake 12-15 minutes, until they are just beginning to brown. Let cool on a wire rack
While the scones are cooling, mix together orange juice and powdered sugar. Drizzle over warm scones and serve immediately!
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