12 Serves
35 Mins
Preheat your oven to 190°C.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
73 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
259 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
12 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Cut the cold butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
Gently stir in the dried cranberries and fresh orange zest.
Add the milk, orange juice, and egg to the mixture, stirring until just combined and moist.
Turn the dough onto a lightly floured surface and knead gently about 15 times until smooth. Shape into an 8-inch square and cut into triangles.
Place the scones on a baking sheet lined with parchment paper or coated with cooking spray and bake for 10 to 12 minutes until golden brown.
While the scones cool, whisk together the powdered sugar and orange juice in a small bowl to create a glaze, then drizzle it over the warm scones.
2
g38
g1
g
