Cranberry Apple Scones with Cinnamon Glaze

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!

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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.

Glaze

  • 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.

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Comments

  1. These look great, Amy. Our family is off sugar so I will have to sub, but I should be able to make it work. Thanks! I stumbled it :).

  2. wow — these look super delicious. I’d love one for breakfast. Just pinned it to my breakfast board.

  3. Made these on Wednesday to have for breakfast on Thanksgiving Morning and they were WONDERFUL!! I’m thinking of making them again substituting dried apricots for the dried cranberries and ginger for the cinnamon. Will let you know how that turns out.

    Also: Pinned this!

  4. Amy,
    Wanted to get back with you on the Apricot, Ginger Scone experiment.
    They. Were. GREAT!!
    I simply substituted diced, dried apricots for the apples; golden raisins for the cranberries; and Ginger for the Cinnamon. They had a really delicate flavor. I think next time I’m going to use Apricot Nectar in place of the OJ.

    Thanks for an easy, adaptable recipe I will be using again and again!!

  5. We made these on Monday. Doubled the batch and have been eating them for breakfast and snacks. I was looking for recipes to use up our Pink Lady apples we oredered from Azure Standard. These scones are so good Amy. Love the cinnamon glaze. I am going to try the flash freeze and pull out to bake up fresh when needed. What da ya think?

    • Let me know how the flash freezing goes. Sounds brilliant to me!

      • Well ,
        These do not rise up as much when baked straight from the freezer. They rise much better when completely thawed (discovered this by accident when I forgot them on the table and went ahead and baked them anyway). Actually they rise better after being thawed than they ever did when mixed and baked straight away. BTW They have been in my freezer since April 4th (double bagged of course) and they still taste delicious, even without the glaze.

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