Ingredientes para After The Holiday Scones Aka Cranberry Sauce Scones
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Not used in recipe
- Not used in recipe
- Not used in recipe
- Not used in recipe
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup chopped pecans
- 1 cup cranberry sauce
- 2 tablespoons orange juice (for dough), 2-3 tablespoons orange juice (for glaze, plus more as needed)
- 1 large egg
- 1 cup powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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Como fazer After The Holiday Scones Aka Cranberry Sauce Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped pecans.
- In a separate bowl, whisk together 1 cup cranberry sauce, 2 tablespoons orange juice, and 1 large egg.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a 10-inch circle.
- Cut the circle into 8 wedges.
- Place the scones onto the prepared baking sheet.
- Bake for 14-16 minutes, or until the scones are lightly golden brown.
- Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the scones are cooling, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons orange juice until smooth. Add more orange juice, 1 teaspoon at a time, to reach your desired consistency.
- Once the scones have cooled slightly, drizzle the glaze over the top.
- Let the glaze set for 20-30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
126g
Fat
30g
Carbs
18g
