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8 Scones
Bright, bakery-style scones made effortlessly with Stonewall Kitchen’s Orange Cranberry mix, elevated with warm notes of bourbon vanilla and fresh orange zest.
1 box Stonewall Orange Cranberry Scone Mix
½ cup cold water
8 Tbsp. unsalted butter, cold and cubed
½ tsp Bourbon Barrel Vanilla Extract
Orange zest
1 cup powdered sugar
1-2 tbsp fresh orange juice
½ tsp orange zest
Preheat oven to 450℉
Lightly spray a cookie sheet with cooking spray.
In a mixing bowl, combine the Orange Cranberry Scone Mix, vanilla and cubed butter.
Mix until it resembles coarse crumbs.
Add cold water and mix lightly, just until mixture begins to hold together.
Turn dough onto a lightly floured surface.
Pat into 7-8 inch circle about 1 inch thick.
Cut into 8 wedges (like a pie) and transfer to prepared baking sheet, spacing slightly apart.
Bake 12-15 minutes or until tops are evenly golden
Let cool 10-15 minutes
Whisk powdered sugar, orange juice, zest, and vanilla until smooth. Add more juice or powdered sugar depending on consistency.
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