Cranberry and orange with a hint of anise give these scones lots of flavor.
Drizzled with glaze, they are perfect as a gift, a snack or served for breakfast.
Anise Cranberry Orange Scones
3 cups flour
1/3 cup sugar
1 Tbs orange zest
2 1/2 tsp. baking powder
1 1/2 tsp. anise seeds, crushed (not star anise)
1 tsp. salt
1/2 tsp baking soda
3/4 cup cold butter, cut up
3/4 cup dried cranberries
1 cup buttermilk
1/2 tsp. vanilla
1 cup confectioners’ sugar
1/2 tsp butter, melted
1/4 tsp. orange zest
4 tsp orange juice (or to desired consistency)
Preheat oven to 400F. Grease a baking sheet, or line with a silicone mat.
In a large bowl, combine flour, sugar, orange zest, baking powder, anise seeds, salt and baking soda. Using a pastry blender, cut in the 3/4 cup butter until mixture resembles coarse crumbs. Add dried cranberries; stir. Add buttermilk and vanilla; stir just until moistened.
Turn dough out onto a lightly floured surface. Knead gently; pat into a 10-inch circle. Cut into 12 wedges and place on prepared baking sheet.
Bake about 18-20 minutes or until golden. Cool 10 minutes then transfer to cooling rack.
Stir together the glaze ingredients using enough orange juice to desired consistency. Drizzle or spread onto cooled scones.
I used a small mortar and pestle to crush the anise seeds.