Elderberry & Cranberry Scones/Muffins

Directions

Preparation:

Pre-heat Oven

1. Preheat your oven to 400°F (200°C)

Prepare Pan:

1. If making muffins, line a 12-cup muffin tin with paper liners or grease it well.

2. If making scones, prepare a baking sheet with parchment paper.

Mixing the Batter/Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.

2. Combine Wet Ingredients: In a separate medium bowl or large measuring cup, combine the lightly beaten egg, milk, melted and cooled butter, elderberry syrup, vanilla extract, and orange zest.

3. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula just until combined and no dry streaks of flour remain. Be careful not to overmix the batter.

4. Fold in Add-ins: Gently fold in the optional dried cranberries or fresh/frozen elderberries.

Baking:

1. For Scones: Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1-inch thick. Cut the circle into 8 wedges (triangles) using a knife or bench scraper. Arrange the wedges on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

2. For Muffins: Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Glazing (Optional):

1. Cool: Let the baked goods cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

2. Whisk Glaze: In a small bowl, whisk together the powdered sugar, milk (or orange juice), and elderberry syrup until smooth and drizzle-able.

3. Drizzle: Once the scones/muffins are cool, drizzle the glaze over the tops. Allow the glaze to set for a few minutes before serving.