“Made these today and they were excellent. It was my son's turn to bring treats to class today and he asked me to make something homemade (gotta love it!). Everyone raved about them. Delicious with either the turbinado sugar or glaze. Recipe revised from Williams-Sonoma (came with my mini scone pan). Adapted from a recipe given by Judy Rodgers, Executive Chef and Co-Owner of Zuni Cafe in San Fransisco.”
16 scones

Ingredients Nutrition


  1. Preheat oven to 350*. Lightly grease a heavy mini scone pan (or an insulated cookie sheet).
  2. In food processor, combine flours, sugar, baking powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add cranberries and stir to mix. In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
  3. Turn dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 9" square. Cut into 4 equal-size squares, then cut each square diagonally (criss-cross) into 4 triangles. Press each triangle into a well of the prepared pan (or place on cookie sheet without touching).
  4. If using turbinado sugar topping, sprinkle on scones before baking.
  5. Bake until the scones are JUST golden brown (about 20 minutes). NOTE: do not overbake as it will result in a dry scone.
  6. Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes. Serve with butter (if opting for turbinado topping) or prepare a simple orange glaze, if desired. Makes 16 mini scones.
  7. Glaze: After scones are cooled, combine all ingredients. Top each scone with a heaping teaspoon of glaze. Allow to dry completely.

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