One of my first recipes I posted on my blog was a Lavender Scone with a Spearmint Clotted Cream, which was a hit with my test group I might add ;). But now that we’re in that cranberry weather season I decided to switch up the flavors and bring you a Cranberry Spice Scone with a Cinnamon Glaze topping. I hope you enjoy!!
What you’ll need...
1/3 Cup Sugar
2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
6 tbsp Butter, softened
1 Cup Dried Cranberry
1/2 Cup Milk
Preheat oven to 425 degrees. Prepare a cookie sheet by lightly greasing it.
In a mixing bowl, combine sugar, flour, baking powder, and salt. Mix well. Cut in butter until fully combined and the mixture is crumbly.
Add in Cranberry, milk, and egg Mix thoroughly until batter is moist and slightly tacky.
Drop spoonfuls onto greased cookie sheet, sprinkle with sugar. This is optional, but it does give the top a wee bit of a crunch which adds a nice texture.
Bake for 10-13 minutes or until the tops are a beautiful golden brown.
Transfer onto a cooling rack and allow to cool slightly before serving.
2 Cups Powdered Sugar
2 tsp Cinnamon
1 tsp Vanilla Extract
¼ Cup + 1 tbsp Whipping Cream
In a bowl stir all the ingredients together until fully combined and thick. Dollop on top of each of the cooled scones generously. Put into the refrigerator so the glaze hardens. Serve and enjoy!