and new Losse Clay Studio mug
and I love that pretty blue interior
On Wednesday I pictured my Canterbury Cathedral mug and a gluten-free cranberry orange scone. A few of you (here and on Instagram) have asked me to post the recipe, so here it is!
First, I have posted two variations on this scone theme in the past. One was the blueberry-lavender scone and the other was a pomegranate orange scone. Recipes are at the links shown.
But today it's Gluten-free Cranberry Orange Scones Recipe:
I see that I forgot to get the salt and half and half into the photo.
2 c. Gluten-free flour mix (I used Bob's Red Mill in this one but have used Krusteaz in others and found it just as delicious. I've also used my own mix of gluten-free flours, but really, this is so much easier and since I don't make them every day, it's worth it to me to have the large bag of Gluten-free flour mix on hand, usually purchased from Sam's Club, so a better price than other places.)
1/3 c. sugar
2 1/2 t. baking powder
1/4 t. salt
1 stick cold butter, cut into chunks
3/4 c. half and half (or heavy whipping cream)
1 egg, slightly beaten
1 1/2 c. Craisins (dried cranberries)
2 T. orange zest (I happen to like a lot of citrus)
1 heaping half cup of powdered sugar
4 t. freshly squeezed orange juice
Preheat oven to 375 degrees.
Pulse the flour, sugar, baking powder, salt, and cold butter in food processor until it's a fairly fine texture. You can use a pastry blender to do this, but the food processor is lots easier.
Grate the orange peel until you've got about 2 T.
My new little grater sure is a lot sharper than the old one
and thus works far better.
Toss the dried cranberries with an extra teaspoon of flour just so that they don't clump together in the recipe.
Stir dried cranberries and orange zest into the flour mixture.
In a small bowl, beat egg and half and half. Then stir that into the other ingredients, just enough to moisten evenly.
Use a large spoon to drop large clumps of the dough/batter onto a greased jellyroll pan. I got a dozen scones on my one large jellyroll pan.
Place in 375 degree oven and bake for 16 minutes.
Remove from oven when they're firm to the touch and very slightly golden in places.
Allow to cool on the pan.
When completely cool, drizzle with glaze:
Whisk 1/2 heaping cup of powdered sugar and 4 t. freshly squeezed orange juice together. Drizzle over room temperature scones.
Place scones in a refrigerator to set glaze.
When glaze is set, remove from refrigerator and serve - or freeze them for later.
You'll notice that I snitched half a scone to taste test them.
I did it for you. :-)
Another variation on this recipe is, instead of the cranberries and orange zest, use raspberries and mini chocolate chips (less is not more) and add a few drops of almond extract. And that one, instead of glazing with orange, I'd glaze with the same amount of powdered sugar and 2 T. half and half along with 1/2 t. almond extract. So delicious!
Also, to the Cranberry Orange recipe in this post, I might add some chopped almonds another time.
Love that new mug!
The glaze is so smooth and I get to see that
pretty little bird every time I drink my coffee.
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