Happy Thanksgiving! My typical Thanksgiving desserts are pies but sometimes it’s nice to have some other baked goods around for breakfasts and snacks. I’m excited to share these Cranberry Orange Mickey Scones! Packed with fresh cranberries and orange zest, these light and fluffy scones have an orange glaze!
This year, I made a cranberry pie for dessert and had some leftover fresh cranberries. Since I don’t make cranberry sauce as a side dish, I decided to use the leftover cranberries to make scones! Orange is the perfect addition to cranberry and so I adapted by Lemon Blueberry Mickey Scones to give them a fun Thanksgiving twist!
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To make the scones, first combine the orange zest and sugar in a small bowl. Massage them together until the mixture is fragrant and feels like wet sand.
In a large bowl, whisk together the flour, baking powder, and salt. Rub the margarine and shortening into the flour mixture until they are in pea sized pieces. Add the sugar mixture to the flour mixture, stirring until combined.
Combine the egg and the milk and then add them into the flour mixture, stirring just until the dough comes together. Finally, fold in the cranberries. For these, I used fresh cranberries, but you could also use dried or frozen cranberries.
Transfer the dough to a lightly floured surface and gently pat down to about ½ inch thickness.
Cut the scones into Mickey shapes using a Mickey Mouse cookie cutter. I used a medium sized cutter, so I ended up with 6 scones. The cutter I used was part of a Mickey biscuit cutter set from ShopDisney a few years ago, but there are some great options available on Amazon.
Transfer the cut out scones to a parchment paper lined baking sheet and bake at 425 F for 12-15 minutes or until the tops are light brown. Transfer the scones to a wire rack and let them cool until they’re just warm to the touch.
While the scones cool, make the orange glaze by combining the powdered sugar and orange juice in a medium bowl and whisking together until smooth. Using a spoon, drizzle the glaze over the tops of the scones.
Enjoy these Cranberry Orange Mickey Scones! Happy Thanksgiving!
Cranberry Orange Mickey Scones
Ingredients
Cranberry Orange Scones
- 1 tablespoon orange zest, finely grated
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- 1 tablespoon margarine
- 1 tablespoon shortening
- 1 large egg, beaten
- ½ cup + 2 tablespoons milk
- 1 cup fresh cranberries
Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
Equipment
- Mickey Mouse Cookie Cutter
Instructions
Cranberry Orange Scones
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Preheat the oven to 425 F. Line a baking sheet with parchment paper.
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In a small bowl, massage the orange zest into the granulated sugar until it feels like wet sand.
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In a large bowl, whisk together the flour, baking powder, and salt. Rub the margarine and shortening into the flour mixture until they are in pea sized pieces.
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Add the sugar mixture to the flour mixture, stirring until combined.
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Combine the egg and the milk and then add them into the flour mixture, stirring just until the dough comes together.
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Fold in the cranberries.
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Transfer the dough to a lightly floured surface and gently pat down to about ½ inch thickness.
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Cut the scones into Mickey shapes using a Mickey Mouse cookie cutter. If you use a medium cutter, you’ll end up with 6 scones. If you use a smaller one, you’ll end up with more.
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Transfer the cut out scones to the prepared baking sheet and bake for 12-15 minutes or until the tops are light brown.
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Let the scones cool until they’re just warm to the touch.
Orange Glaze
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Place the powdered sugar in a medium bowl.
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Add the orange juice and stir until combined.
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Using a spoon, drizzle the glaze over the tops of the scones.