If you find yourself with leftover oranges and cranberries from your Christmas cooking, this is a great recipe to savor the flavors of the season a little longer! With a cold glass of orange juice and a nectarine on the side, this breakfast or brunch favorite is sure to satisfy your sweet tooth. The fresh cranberries give bursts of tangy tart flavor to every bite and offset the citrus nicely. The oat flour is my secret ingredient to add a nice hearty texture to leave you satisfied. Bet you can’t eat just one!
COOK TIME: 20 Minutes | SERVINGS: 8 Scones
- 1 cup all-purpose flour
- 1 cup oat flour (oats finely ground in food processor)
- 1 tbsp baking powder
- 2 tbsp granulated cane sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup butter, sliced into six pieces
- 4 tbsp honey, preferably orange
- 3 tbsp pulp-free orange juice
- 2 tbsp orange zest
- 1/4 to 1/2 cup almond milk, depending on consistency of dough
- 1 drop Wild Orange essential oil, optional
- 1 cup fresh cranberries
- 1/4 cup all-purpose flour, for dusting work surface or making dough less sticky
- 1 tbsp melted butter
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium sized mixing bowl, combine flours, baking powder, cane sugar, salt, and cinnamon.
3. Use a knife or pastry cutter to cut in the butter until it forms evenly distributed pea-sized clumps in the dough. Pre-cutting the butter into smaller slices makes it easier to combine evenly.
4. Add the honey, orange juice, orange zest, almond milk, and essential oil (optional). Mix well. Note that if the dough is too dry, you can add more almond milk, 1 tablespoon at a time. The dough should not be sticky. If it is too sticky, add a little more all-purpose flour 1 tablespoon at a time (do not use more oat flour for this).
5. Fold in the fresh cranberries. Be sure the dough is the proper consistency before adding in the cranberries as overworking it after you’ve folded them in will cause them to break open.
6. Add the dough to a floured surface and work into a disc shape. Again, the dough should not stick to your hands or the work surface, so if it does add more all-purpose flour as needed.
7. Brush on the melted better generously over the top of the dough. Cut into 8 even slices. Transfer the individually sliced scones to the parchment-lined baking sheet a few inches apart.
8. Bake for 20 minutes. Remove from oven and allow to cool completely before adding the glaze (see recipe below).
ORANGE GLAZE INGREDIENTS
- 1 cup powdered sugar
- 1/4 cup pulp-free orange juice
- 1 tbsp melted butter
1. Whisk ingredients together until icing is achieved, adding in the orange juice a little at a time to monitor consistency and thickness.
2. Drizzle over the cooled scones and let dry. Add a dash of powdered sugar on top for serving if desired.
Store in an airtight container at room temperature for up to 3 days. These taste best fresh out of the oven but if you’re serving as a leftover, we like to warm them in the microwave and add a drizzle of orange honey on top. Enjoy!
Love & Light,