We’re usually a muffin family, but these fall-flavored scones have accompanied many a soup dinner in recent weeks. Leftovers (if there are any) are tasty with eggs for breakfast!
Cranberry Apple Scones with Cinnamon Glaze
- 2 cups flour (I use white whole wheat.)
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup cold butter
- ½ cup dried cranberries (chopped fresh cranberries give a yummy, tart flavor)
- 1 cup finely chopped apples
- ¼ cup milk
- ¼ cup orange juice
Mix flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut butter into dry mixture until well combined and crumbly. Stir in cranberries and apples. Add milk and orange juice, stirring to form a dough. Add a little more liquid if dough is too dry.
Turn dough onto a lightly floured surface. Knead a few times, then flatten into a 12 inch circle on a greased cookie sheet. With a pizza cutter, score into 12 pieces.
Bake at 425° for 20 minutes, or until lightly browned.
- 1 tablespoon melted butter
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 1-2 tablespoons milk
- 1 cup powdered sugar, sifted
Combine all ingredients, adding more milk just a few drops at a time, to get the preferred consistency.