Cranberry Orange Mini Scones with a Creamy Ginger Glaze

Busy Mama Recipes



Every Sunday I have brunch with my family, and tomorrow it's my turn to host. I made a practice run with a recipe today and loved it. Knox has deemed them "the most yummy cookie", so I think they'll be acceptable at tomorrow's get together.  Plus, the combination of cranberry, nutmeg, orange, and ginger are perfect for this time of year. 

Scones

2 cups ap flour, unsifted
1/4 cup sugar

2 tbs brown sugar
1 tsp salt (omit if you use salted butter)
1 tsp baking powder
6 tablespoons butter
1 pinch nutmeg
2/3 cup heavy whipping cream plus 2 tablespoons for brushing
Zest of one orange * Learn how to zest an orange without making the recipe bitter
1 cup Craisins (or dried, lightly sweetened cranberries)

Preheat Oven to 425.

In a food processor, combine the flour, sugars, nutmeg, salt, and baking powder and pulse a couple of times. Add the orange zest and butter and pulse until it looks like small crumbs. Then add the cream and mix until it is well incorporated.

Next, on a lightly floured surface, dump out the crumbly dough. Add the berries and knead with your hands until its very well mixed ( about one minute). Divide the dough in half, and form each half into a one inch thick circle, then cut into eight pieces (like a tiny pie).

Arrange them on the baking sheet and paint with the remaining heavy cream.

Bake for about 12 minutes, or until they're golden brown on top. After they cool, spoon the glaze (recipe below) evenly over each one. Make sure to refrigerate the leftovers (if there are any;-))

Creamy Ginger Glaze

1 tbs orange juice (fresh squeezed from the orange you zested earlier)

1 tbs heavy cream

1/2 tbs ground ginger

2 cups confectioners sugar

Whisk together in a small bowl until smooth.  This glaze should be very thick.  Since it contains milk it should be refrigerated if not eaten.