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Orange-Cranberry Scones


Ingredients

¼ cup orange juice

¼ cup orange juice

¼ cup water

¼ cup water

1 cup dried cranberries

1 cup dried cranberries

2 cups rolled oats

2 cups rolled oats

3 cups all-purpose flour

3 cups all-purpose flour

3 tablespoons white sugar

3 tablespoons white sugar

2 teaspoons baking powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon salt

1 cup unsalted butter, cubed

1 cup unsalted butter, cubed

1 ⅓ cups cold milk

1 ⅓ cups cold milk

1 large orange, zested

1 large orange, zested

2 tablespoons natural (raw) sugar

2 tablespoons natural (raw) sugar

Topping:

1 (8 ounce) package cream cheese

1 (8 ounce) package cream cheese

½ cup powdered sugar, or as needed

½ cup powdered sugar, or as needed

¼ cup orange juice

¼ cup orange juice

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Preheat the oven to 375 degrees F (190 degrees C).

Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.

Heat 1/4 cup orange juice and water in a small pan over medium-low heat; add cranberries. Simmer the mixture for 1 minute, then remove from the heat and let sit until it cools slightly.

Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.

Grind oats with flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a food processor or blender. Add butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.

Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.

Add milk, 1/2 of the orange zest, and the orange-cranberry mixture to the large mixing bowl. Stir until the mixture begins to hold together.

Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.

Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Sprinkle with the remaining zest and raw sugar. Place on an ungreased baking sheet.

Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.

Bake scones in the preheated oven until they are lightly browned on the edges, about 20 minutes.

While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.

While the scones are baking, whip cream cheese, 1/2 cup powdered sugar, and orange juice together to make the topping. If the topping is too thin, thicken with additional powdered sugar.

Frost the scones and serve warm.

Frost the scones and serve warm.

Cook’s Note:

You can use orange liqueur instead of orange juice for the topping.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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