Cranberry–Blood Orange Mini Scones

Tender on the inside with lightly crisp edges, these mini scones are packed with tart cranberries and citrus. The Olive Leaf Blood Orange Olive Oil keeps the dough soft and aromatic, while a quick Cranberry Pear White Balsamic–orange glaze brings a sparkling finish.

Ingredients (makes 16 mini scones)

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup sugar
• 1 large egg
• Scant 1/2 cup half-and-half
• Zest of 1 orange
• 1/3 cup The Olive Leaf Blood Orange Olive Oil
• 1/2 cup dried cranberries, roughly chopped

Glaze

• 1 cup powdered sugar, sifted
• 2 Tbsp fresh orange juice (from the zested orange)
• 2 Tbsp The Olive Leaf Cranberry Pear White Balsamic

Directions

1. Prep. Heat oven to 425°F. Line a baking sheet with parchment.
2. Mix dry. In a large bowl whisk flour, baking powder, salt, and sugar.
3. Mix wet. In a second bowl whisk egg, half-and-half, orange zest, and Blood Orange Olive Oil.
4. Combine. Stir wet ingredients into dry just until a shaggy dough forms. Fold in cranberries.
5. Shape. Turn dough onto a lightly floured surface. Divide in half; pat each piece into a 3/4-inch-thick circle. Cut each circle into 8 wedges.
6. Bake. Arrange on the sheet and bake 12–14 minutes, until lightly golden. Cool completely on a rack.
7. Glaze. Whisk powdered sugar, orange juice, and Cranberry Pear White Balsamic until smooth and pourable. Dip or drizzle over scones. Let set. Enjoy!

Tips & Swaps

• Fresh cranberries: Finely chop and pat dry; use 3/4 cup.
• Add-ins: White chocolate chips or chopped pistachios pair beautifully.
• No half-and-half? Use milk plus a splash of cream or buttermilk.
• Make ahead: Freeze cut, unbaked wedges on a tray, then bag. Bake from frozen, adding 1–2 minutes.
• Glaze twist: Sub Sicilian Lemon White Balsamic for a lemony finish.