Cranberry Scones with dōTERRA Tangerine

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Cranberry Scones with dōTERRA Tangerine

Whether for breakfast, brunch, tea, or dessert, these delightful indulgences are just the ticket.


Ingredients

Scones 
2 cups all-purpose flour
2 teaspoons baking powder
¼ cup granulated sugar
1 teaspoon kosher salt|
4 tablespoons salted butter, cubed
1 tablespoon grated tangerine zest
1 cup chopped dried cranberries
¾ cup plus 4 tablespoons heavy cream


Glaze 

1 cup powdered sugar
1 teaspoon grated tangerine zest
1 tablespoon tangerine juice
3 drops Tangerine oil


Instructions

  1. Preheat oven to 425° F. Line baking sheet with parchment paper.
  2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the tangerine zest and dried cranberries.
  3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional one to two tablespoons of heavy cream if the dough seems too dry.
  4. Transfer the dough to a lightly floured surface and knead it for one minute. Form the dough into a round one-inch thick, and use a knife or a pizza cutter to cut the round into eight equal wedges. Arrange the wedges in a round, but about one inch apart, on the baking sheet.
  5. Brush the wedges with four tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.
  6. For the glaze, whisk together the powdered sugar, tangerine zest, orange juice, and Tangerine essential oil in a glass bowl. Drizzle on top of the warm scones.

Tip: Serve the scones warm.

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  • Matt Triplett
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