Cranberry Clementine Scones


3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt

1/3 cup sugar

4 T. butter, frozen, then grated

2 T. Crisco shortening

1 cup pulsed cranberries (small diced)
1/3 cup milk + 2 tbsp.
juice of 2 clementines
zest of 2 clementines

1/2 cup powdered sugar
1 tbsp. Grand Marnier


Preheat oven to 425. Mix all dry ingredients together in large mixing bowl. Knead dough out and cut into small sections. Brush top of scones with egg wash before baking. Place on greased baking sheet and bake at 425 for 12 minutes or until golden brown. Top with glaze.

Presented by: Heather Grubb

Air Date: December 13, 2013


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