Cranberry Scones with Pumpkin Seed Glaze
Perfect for fall mornings or afternoon tea! Use our nutrient-dense Pumpkin Seed Butter for a toasty and flavourful glaze.
Yield: 8 scones
INGREDIENTS
For the scones
Zest and juice of 1 orange (half of each for scones, half for glaze)
¼ cup white sugar
¾ cup milk of choice
2 cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
6 Tbsp unsalted butter, cold
1 cup frozen or fresh cranberries
For the glaze
¼ cup Nuts to You Pumpkin Seed Butter
¾ cup icing sugar
Remaining orange zest and juice
Water as needed
Pumpkin seeds for garnish
INSTRUCTIONS
Preheat oven to 425⁰F and line a baking sheet with parchment paper.
Zest the orange, then juice it. Set aside half of each ingredient for the glaze.
In a large mixing bowl, combine sugar and orange zest and rub with your fingers to release a lovely aroma. Set aside.
In a small mixing bowl, combine milk and orange juice and set aside. It will curdle, but don’t worry, we’re making mock buttermilk!
To the bowl with the sugar, add flour, baking powder and salt. Grate cold butter into the dry ingredients and mix to distribute the butter throughout.
Make a hole in the middle of the dry ingredients and pour in the milk mixture. Stir with a wooden spoon until a shaggy mass develops, then gently fold in the cranberries. Turn the dough out onto the counter.
Flour your hands. Press the dough into a ball and gently knead it just a few times until it comes together. Flatten the dough into a circle, about 9 inches wide. Use a knife to cut the circle into 8 even wedges.
Bake for 13 to 15 minutes or until golden brown just around the edges. Allow to cool for 30 minutes.
In the meantime, combine the Pumpkin Seed Butter, icing sugar, orange zest and juice in a bowl. Whisk together and add spoonfuls of water until you reach a pourable consistency.
When the scones have cooled, pour two spoonfuls of glaze over top of each one, gently spreading the glaze to the edges. Garnish with pumpkin seeds if desired.
Store scones in an airtight container for 3 days.
Have leftover glaze? Use it to make the most amazing cinnamon toast!
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