Cranberry-Walnut Cream Tea Scones with Citrus Glaze
- Cranberry-Walnut Cream Tea Scones with Citrus Glaze
-
- Submitted By: Jessie Grearson
-
These are a delicate treat, cream tea scones with a lot less guilt! Using sweet potato and light olive oil cuts the need for as much heavy cream and gives the scones a golden glow that sets off the ruby-colored cranberries beautifully. The "drop" nature of them appeals to those intimidated by kneading. They keep well (unglazed).
-
- Servings: 12
- Prep Time: 10m
- Cook Time: 20m
-
- Ingredients
-
1 ½ cups all purpose flour
6 Tablespoons pastry flour
2 Tablespoons cornstarch
1 Tablespoon baking powder
½ teaspoon salt
2/3 cup heavy cream
½ cup peeled, cooked, and well-mashed sweet potatoes
1/3 cup light olive oil
¼ cup Real Maple Syrup
2 teaspoons fresh ginger, grated with a microplane
2 teaspoons freshly grated orange zest, grated with microplane
1 1/2 cups chopped walnuts, divided
½ cup (generous) Ocean Spray sweetened dried cranberries, coarsely chopped
1-2 tablespoons sugar for dusting tops
Citrus glaze:
½ cup confectioner’s sugar
1-2 tablespoons fresh orange juice
½ teaspoon fresh orange zest, grated with microplane
- Directions
-
Directions:
Preheat oven to 400.
In a medium bowl, whisk together flours, cornstarch, baking powder, and salt. In a large glass measuring pitcher, whisk together cream, sweet potatoes, olive oil, maple syrup, zest and grated ginger.
Make a well in the center of the flour mixture. Sprinkle in 1 cup nuts and cranberries, pour in cream mixture and GENTLY stir just until wets and dries combine to a shaggy dough. (Overmixing produces less tender scones.)
Using a greased ¼ cup measure, drop batter onto a cookie sheet covered with parchment paper, for a total of 12 shaggy-looking scones. Sprinkle tops with sugar and remaining ½ cup walnuts, coarsely chopped. Bake in a preheated oven for 15-20 minutes, or until tops are golden brown and cooked through.
While scones bake, prepare citrus glaze by whisking together confectioner’s sugar with enough orange juice for desired drizzling consistency; stir in zest. When scones are warm, drizzle with glaze and enjoy.
