Recipe 363 - Candy Corn M&M Cranberry Lemon Scones

We picked up a couple of bags on M&M Candy Corn when we were in the States a few weeks back. The Wife decided she wanted to use htem in scones. We can attest they turned out really really well. The combination of sweet from the candy corn, against the tartness fo the fresh cranberries was exquisite.

Candy Corn M & M Cranberry Orange Scones Recipe
from: Lady Behind the Curtain

• 2 cups bread flour
• 1 cup quick oats
• 1/8 cup sugar, plus additional for sprinkling
• 1 tablespoons baking powder
• 1 teaspoons salt
• 1 tablespoons grated lemon zest
• 150 g cold butter, diced
• 1/2 cup fresh cranberries quartered
• 1/2 cup Candy Corn M & M’s
• 2 eggs, lightly beaten
• 1/2 cup plain yogurt
• egg wash
• 3/4 cup of icing sugar
• 1 tbsp of lemon zest
• 2-3 tbsp of orange juice

1. Preheat the oven to 425F. Turn down to 400F when the scones are placed in the oven.
2. Combine flour, oats, sugar, baking powder, salt and orange zest. 
3. Cut in the butter.
4. Stir in the cranberries and m&ms.
5. Mix the eggs and most of the yogurt. Add to the dry. Mix only until the dough comes together. Add additional yogurt as necessary.
6. Turn the dough out onto a floured surface. Knead a few times. Pat out into a 12" round. Divide into 8 scones.
7. Place onto a greased baking sheet. Brush the tops with egg wash, and sprinkle with a little sugar.
8. Place into the oven, reduce the heat to 400F, and bake for 20-25 minutes.
9. While the scones are baking, prepare the glaze. Add the lemon zest to the icing sugar, and add the orange juice as necessary to make a consistency suitable for drizzling.
10. Remove from the oven, and drizzle a lit of icing on each scone. Serve and enjoy.

Makes 8 scones.