Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s third installation of Finger-Lickin’ Fridays!
Cranberry-orange is such a great combo. Muffins, bread, cookies, in oatmeal.. basically everything. My most favorite way to use cranberry and orange is in scones. This recipe is a tried and true stand-by for me. There are a few modifiers I use to change things up sometimes, so don’t miss the “note” at the end of the recipe!
Status: Tested & Approved!
- 2 Cups all-purpose flour
- 1/2 Cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 Tbs unsalted butter, frozen
- 1/2 Cup craisins (I usually add more)
- 1/2 Cup plain greek yogurt (or sour cream)
- 1 large egg
- Orange zest to taste (more than you’d think)
- Preheat oven to 400 degrees and adjust rack to lower-middle.
- Mix flour, sugar, baking powder, baking soda, and salt.
- Grate butter into flour mixture and use your fingers to work butter into a “coarse meal.”
- Stir in craisins.
- Whisk greek yogurt and egg until smooth.
- Mix yogurt mixture into flour mixture with fork until large clumps form.
- Press into ball (stick at first, but will eventually come together).
- Lightly flour surface and roll dough into a 7-8 inch circle about 3/4 inch thick.
- Cut into 8 slices.
- Sprinkle top with raw sugar.
- Place on parchment-lined cookie sheet about 1 inch apart.
- Bake until golden, about 15-17 minutes.
This recipe can easily be adapted, so consider these two modifiers!
- Substitute craisins for currants or regular/golden raisins
- Instead of sprinkling the tops with raw sugar, try this Grand Marnier glaze… In a small mixing bowl pour 2 tablespoons Grand Marnier over the zest of one orange and let sit for at least 15 minutes to draw the oils out of the zest. Add 1 cup confectioner’s sugar and 1 teaspoon orange juice. Stir until fully combined. Cover and set aside. Glaze baked goods while warm.