Cranberry Scones with Maple Glaze
When given the choice between a scone and any other breakfast treat, as a child, there was no contest. A cinnamon roll, a danish, or even a buttery bagel would beat out a scone every time. Scones just always seemed like a grown up breakfast. Not even a breakfast “treat.” How could anyone enjoy such a dry pastry from the bakery when there were always perfectly good and gooey cinnamon rolls within reach of the scones. But as a grown up, my taste buds and I can fully understand these delicious treats. Granny’s tea scone recipe is a basic scone recipe that begs for your sophisticated palette and imagination to run wild. I added orange, cranberry and maple to showcase some of my favorite fall flavors. So here you are, Granny’s Cranberry Scones with Maple Glaze.
I have to admit, I had never made scones before and I was really quite nervous. Even as the dough was coming together, I was fairly skeptical. But when the scones were baking in the oven, and the smell started wafting through my house, I knew they were going to be delicious.
If you love (or want to love) scones and want your house to smell amazing, I highly recommend making these Cranberry Scones with Maple Glaze. They are the perfect flavor and scent as we move from late fall into early winter. You might still crave a gooey cinnamon roll from time to time, but believe me, these scones are every bit as delicious. So grow up, and go make a batch!
Cranberry Scones with Maple Glaze are the perfect breakfast treat as we move from fall to winter. The mix of orange, cranberry & maple flavors is perfectly savory and sweet!
- 2 c unsifted flour
- 1/2 c sugar
- 2 t cream of tartar
- 1 t baking soda
- 3/4 t salt
- 1/2 c shortening
- 1/2 c craisins
- 1 naval orange, zested (you will only need the zest of the orange)
- 2 eggs slightly beaten
- 1/4 c milk
- 3 T unsalted butter
- 1/2 c pure maple syrup
- 1 c powdered sugar
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Preheat oven to 400. Sift dry ingredients together - blend in shortening with a pastry cutter until the mixture resembles fine bread crumbs. If you do not have a pastry cutter, you can use two knives to cut the butter into the mixture.
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Add remaining ingredients and mix with a fork. Divide into two parts and turn each part out onto a floured board. Do not handle (dough will be sticky).
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Flatten with a floured rolling pin into circles about 1/2" thick. Cut into triangles (I used a pizza cutter) and place on a greased and floured baking sheet.
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Bake for 12-15 minutes until golden. Serve warm or once cooled, add the maple glaze. The scones are delicious with or without the glaze.
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Over low heat, melt the butter and syrup together stirring with a whisk. Once the butter is melted and the butter and syrup are combined, remove from heat and add the sugar, mixing with a whisk. Allow the glaze to cool slightly which will let the mixture thicken.
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Once the scones are cool enough to handle, either dip them into the glaze, or drizzle the glaze over the scones with a spoon. If you want the glaze to be thicker, you can dip once, let them cool, and dip again.
