After the Holiday Scones, Aka Cranberry Sauce Scones

Ingredients

• 2 cups self rising flour
• 6 tablespoons sugar
• 12 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 14 teaspoon ground cloves
• 14 teaspoon ground ginger
• 6 tablespoons butter
• cold
• 12 cup pecans
• toasted and chopped
• 12 cup canned whole cranberry sauce
• 3 tablespoons orange juice
• 1 egg
• large
• 1 cup powdered sugar
• 1 -2 tablespoon orange juice
• 14 teaspoon ground cinnamon
• 18 teaspoon ground nutmeg
• 116 teaspoon ground ginger
• 116 teaspoon ground cloves

Instructions

1. Preheat oven to 425F Spray a baking sheet with cooking spray and set aside if not using a Silpat silicone baking liner.
2. Combine flour, sugar, and spices in a large bowl.
3. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.
4. Stir in nuts and set aside.
5. In a separate bowl, whisk together cranberry sauce, orange juice, and egg.
6. Fold wet ingredients into dry ingredients.
7. Form the dough into a ball.
8. Pat out dough onto a lightly floured surface and form it into 10 inch circle and cut into 8 wedges.
9. Place on prepared baking sheet.
10. Bake for 14 to 16 minutes.
11. Scones should be a light brown.
12. Remove scones from oven to wire rack.
13. Let cool about 3 to 5 minutes.
14. Mix glaze ingredients until smooth.
15. Adjusting the orange juice to get to the desired glaze consistency (too thin and it runs / too thick and it globs), spread glaze over each scone and dry about 20-30 minutes before serving.