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
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.
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).
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.
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.
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.
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.