For the past few weeks the weather in Seattle has been far from summer-like. Although it is officially June, a daily high of 60 degrees and frequent rain showers seem to indicate otherwise, leaving most Seattleites in dire need of a little pick-me-up. And what is a better reminder of warm, sunshine-filled days than the bright citrus flavor of orange? Well, for all of you who are looking for such a comforting baked good, look no further, for these cranberry orange scones offer the perfect antidote to the gloomy-weather doldrums!
These delicious baked goods are not your average scones. Unlike their dense and dry store-bought counterparts, these little morsels are soft and buttery. Rather than falling apart in crumbs, these scones possess a light, delicious flake that almost resembles that of a croissant. And the flavor is just as wonderful. Orange zest provides a citrus-y hint that is offset by the sweet and slightly tangy cranberries that are scattered throughout. And with only 4 tablespoons of sugar, these scones have just a slight sweetness, giving you delicious flavor without the guilt. An orange glaze on top, however, can be adjusted depending on your desire of sweetness, making these scones a little bit more decadent while fully rounding out their bright citrus flavor.
Because of this flavor and subtle sweetness, these scones make the perfect treat for anytime of the day, from breakfast to teatime or even a midnight snack. Eaten with a spread of orange marmalade, a pat of butter, or just as they are, these scones will certainly please. So if you find yourself anxious for warmer weather, grab one of these delicious buttery cranberry orange scones and, rest assured, you will be able to find a little bit of summer pleasure until the sun does finally decide to come out!
Cranberry Orange Scones
Yield: 8 scones
1 1/4 cup GF Flour Mix*
1/4 cup tapioca starch
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon salt
4 tablespoons sugar
1/2 cup butter, cold
1/2 cup dried cranberries
1 tablespoon orange zest
1/2 cup plain yogurt
2 tablespoons cream or milk, for brushing
1/2 cup powdered sugar, sifted
2 tablespoons orange juice
Preheat oven to 400 F. Line baking sheet with parchment paper.
In a medium bowl, whisk together GF flour mix, tapioca starch, baking powder, xanthan gum, salt, and sugar. Using a pastry cutter or two knives, cut in the cold butter until mixture resembles coarse crumbs. Stir in dried cranberries and orange zest.
In a separate bowl, whisk together eggs and yogurt. Using a spoon or spatula, mix egg-yogurt mixture into dry ingredients just until fully incorporated.
Turn mixture out onto a lightly floured surface and knead into a ball, dusting with additional brown rice flour if dough is too sticky to manage. Flatten ball until about 1″ thick and, using a sharp knife, cut into 8 pieces.
Evenly space scones on baking sheet and brush the top of each piece with cream or milk. Bake for 15-17 minutes, or until lightly browned. Transfer scones to a wire rack to cool.
While scones are cooling, prepare the glaze, adding orange juice a little at a time to the powdered sugar until desired consistency and sweetness. Drizzle over scones and serve.
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch