I am a sucker for a good scone. One of my favorite afternoon treats is a delicious coffee and a scone. I like to make these into small size scones so I don’t ruin my appetite or my exercise efforts. The little treat is so worth it, though.
These tangerine cranberry scones are super delicious pretty much any time of day. Not just for afternoon coffee time. You could have them for breakfast, brunch or dessert.
Health Benefits of Cranberries:
As far as healthy foods go, cranberries are at the top of the list due to their high nutrient and antioxidant content and are often referred to as a “super food.” Not to mention, half a cup of cranberries contains only 25 calories! The possible health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold salted butter, cubed
- 1 tablespoon grated tangerine or orange zest
- 1 cup chopped dried cranberries
- ¾ cup plus 4 tablespoons heavy cream
- 1 cup powdered sugar
- 1 teaspoon grated tangerine zest
- 1 tablespoon tangerine juice
- 3 drops Tangerine Essential Oil*
Directions:For the scones:
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the tangerine zest and dried cranberries.
- Make a well in the center of the dry mixture and add ¾ cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
- Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza 4. cutter to cut the round into 8 equal wedges. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.
For the glaze:
- In a glass bowl, whisk together the powdered sugar, tangerine zest, orange juice, and tangerine essential oil. Drizzle the glaze on top of the warm scones.
Serve the scones warm or cold. Either way they will be delicious!
*Note: It is important to be sure you are using an essential oil that is safe for consumption. Many so called ‘essential oils’ from drugstores and grocery stores are quite toxic if taken internally. I choose to use only Certified Pure Therapuetic Grade doTERRA Essential oils. I recommended working closely with someone who can mentor you on the use of essential oils. You can also downloaded this free ebook that is a perfect guide for using essential oils.
I would love to hear what you think! Comment below and let me know if you loved these!
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