Cranberry biscones with orange zest glaze from Back in the Day Bakery Made with Love: More Than 100 Recipes and Make-It-Yourself Projects to Create and Share (page 39) by Cheryl Day and Griffith Day

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Notes about this recipe

  • anya_sf on July 12, 2020

    Using my scone scoop, I got 7 biscones from 1/2 recipe. I froze them and baked them from frozen; they needed 6 extra minutes in the oven. You won't need all the juice from the orange for the glaze, so just add it 1 Tbsp at a time. The biscones were lightly sweet and tender, with a slightly crunchy exterior. Next time I will add more cranberries if I have them.

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