Cranberries in America are still on sale after the holiday season, forgotten by most but not in our household. These deliciously tart fruit (nope, they aren’t berries – tricky!) are still in season and can be purchased for a very reasonable price. So why not use them as much as possible – it’s pretty simple since we all could use some added nutrients and also save some money after the holiday season. Right?! So here is a recipe that I made one morning on a whim when we had some cranberries and oranges just sitting around waiting to be made into this recipe. These sound tart but you will be surprised to find out they are rich and sweet, not anything like the stuff that goes on the Thanksgiving table though. Hope you all enjoy this new recipe!
- 2½ cups unbleached all-purpose flour
- ⅓ cup sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegan margarine (I used Earth Balance)
- 1 cup cranberries, coarsely chopped
- zest and juice from one orange
- ½ cup water
- 1 c powdered sugar
- 1-2 tsp orange zest
- 1-2 tsp fresh orange juice
- Preheat the oven to 425°F. Lightly grease a cookie sheet.
- In a medium-sized bowl, mix ingredients together.
- Form the dough into a large flattened ball shape.*
- Cut the circle into 8 equal wedges like a pizza.
- Place the scones on the lightly-greased baking sheet or silicone mat. (I use a Sil-pat)
- Bake scones at 425°F for 15 minutes.
- Mix all the frosting ingredients together. You might have to add a little more powdered sugar to make the right consistency of a slightly thickened frosting. Drizzle over the top of the scones. Serve warm.
*Tip: Use a pie pan lightly sprayed or covered with parchment paper. Place the dough inside the pan and flatten until it appears as flat as possible. Then flip out the dough onto a cutting board. Simple!