White Chocolate Cranberry Orange Mini Scones

Yield: 70 mini scones

Ingredients:

• 2 Cups (250g) All-Purpose Flour (Spooned & Leveled), Plus More for Hands and Work Surface
• ½ Cup (100g) Granulated Sugar
• 2 ½ Teaspoons Baking Powder
• ½ Teaspoon Salt
• 2 Teaspoons Orange Zest (About 1 Orange)
• ½ Cup (8 Tbsp; 113g) Unsalted Butter, Frozen
• ½ Cup (120ml) Heavy Cream
• 1 Large Egg
• 1 Teaspoon Pure Vanilla Extract
• ¾ Cup Dried Craisins
• ¾ Cup White Chocolate Chips
• Orange Glaze
• 1 Cup (120g) Confectioners’ Sugar
• 2-3 Tablespoons (30-45ml) Fresh Orange Juice*

Instructions

Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with your fingers until the mixture resembles pea-sized crumbs. Place the mixture in the refrigerator or freezer while you mix the wet ingredients together.
In a small bowl, whisk 1/2 cup heavy cream, the egg, and vanilla extract together. Drizzle over the flour mixture, add the cranberries and white chocolate, and mix until everything is moistened.

Pour the dough onto the counter and, with floured hands, work it into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press into a rectangle about 1 inch high and, with a sharp knife or bench scraper, cut into 1-inch-long strips. Then, cross-cut into 1-1.5” squares. Cut each square diagonally to give it a triangle shape.
Place the scones on a plate or lined baking sheet and refrigerate for at least 10 minutes. (This step is optional, but it will help them hold their shape better.)
Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange the scones 2 inches apart on the prepared baking sheet(s).

Bake for 6-10 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.

Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more sugar to thicken or more juice to thin. Place the glaze in a small, deep bowl. Dip the scones upside down into the glaze and place them on a wire drip rack. Let the glaze harden.

Once the icing is hardened, package the scones into an 8-oz mason jar. If your size is correct, it will fit five (5) scones per jar. When sealed, they will keep for five (5) days!

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