Cranberry Orange Scones
These sugar free scones are flavored with cranberry and orange which give them a bright pop of flavor and cinnamon for a subtle sweet spice. They have a delicate, crumbly texture and are the perfect match to a cup of tea.
Ingredients
1 package TruEats Pancake & Waffle Mix (divided)
1 Tbsp TruEats Zero Calorie Premium Sweetener
4 oz (1 stick) Butter (or plant based alternative of choice), chilled
1 Orange, zested and juiced
4 fl. oz. Heavy Cream (or plant based cream of choice)
1 Egg
2 tsp Ground Cinnamon (plus more for topping)
½ cup Dried Cranberries, chopped
Egg or Heavy Cream (as needed for wash)
Directions
Cut the Butter into small cubes and then refrigerate or freeze until very firm.
Whisk together the Orange Juice, Heavy Cream, Egg and Sweetener until smooth.
Place 1 package of TruEats Pancake & Waffle Mix in a large mixing bowl and whisk in the Cinnamon. (reserve ¼ cup of the mix to use for rolling the dough)
Add the chilled, cubed Butter to the dry ingredients and cut the Butter into the mixture by squeezing it between your fingers until the mixture resembles coarse crumbles. (this can also be done using a food processor or pastry cutter).
Add the chopped Cranberries and Orange Zest to the mixture and toss until evenly mixed.
Slowly incorporate the liquid ingredients to the mixture in small batches, tossing it into the dry ingredients after each addition. Add only as much liquid as will hydrate the dough *
Sprinkle a portion of the reserved Pancake & Waffle Mix to flour your work surface and hands. Place the dough on your work surface and gently knead it 2-3 times until it comes together. Gently flatten the dough to form a small disc and cover with plastic. Allow the dough the rest in the freezer for 20 minutes. Meanwhile, preheat the oven to 425˚F.
When the dough is thoroughly chilled, place it on your floured work surface and roll it to ¾ ̋ thickness. Cut the scones into uniform shapes using a floured cookie cutter or knife.
Place them on a parchment or silicone lined baking pan and brush with a light layer of Egg wash or Heavy Cream. Sprinkle the top with Cinnamon and bake for 12-15 minutes (rotating the pan halfway through the bake time). The scones are done when they are evenly browned and a toothpick inserted comes out clean.
Recipe Note
*Thoroughly chilled butter and liquid ingredients will result in flakier scones.
*Test the dough hydration by squeezing a small amount in your hand and if the dough holds together, your dough is properly hydrated. You may have some liquid ingredients remaining after the dough reaches the proper texture. You can use any reserved liquid ingredients to brush the tops of the scones before you bake them.
* For vegan recipe, use egg replacer, vegan butter and replace the heavy cream with a plant based milk substitute.
*Time saving tip: make the dough the night before and then cut and bake the scones the morning of the event.
