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!
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.