Elderberry & Cranberry Scones/Muffins
by GEC
Elderberry & Cranberry Scones/Muffins
Rated 5.0 stars by 1 users
Category
Muffins
Warm, fragrant, and bursting with flavor, these homemade scones (or muffins) are a perfect blend of sweet and tangy notes. They feature a light, tender crumb infused with aromatic cinnamon and nutmeg, brightened by the unique, rich flavor of elderberry syrup. Optional dried cranberries or fresh elderberries add bursts of fruity texture. Finished with an optional sweet elderberry glaze, these treats offer a comforting and sophisticated flavor profile. They are ideal for a cozy breakfast, a midday snack with a cup of tea, or a lovely addition to any brunch spread.
Ingredients
2 c. all purpose flour (or GF)
½ c. granulated sugar
1 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg (or mixed spice)
1/2 tsp. salt
1 large egg, lightly beaten
1/2 cup milk
1/2 cup unsalted butter, melted and cooled
-
⅓ cup GRACE Elderberry Co. elderberry syrup
1 tsp vanilla extract
Zest of one orange
1/2 cup dried cranberries or fresh/frozen elderberries (optional)
1/2 cup powdered sugar
1-2 tbsp milk or orange juice
-
1 tsp GRACE Elderberry Co elderberry syrup
Muffins/Scones
Muffin Glaze (Optional)
Directions
Preparation:
Pre-heat Oven
Preheat your oven to 400°F (200°C)
Prepare Pan:
If making muffins, line a 12-cup muffin tin with paper liners or grease it well.
If making scones, prepare a baking sheet with parchment paper.
Mixing the Batter/Dough:
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
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.
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.
Fold in Add-ins: Gently fold in the optional dried cranberries or fresh/frozen elderberries.
Baking:
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.
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):
Cool: Let the baked goods cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Whisk Glaze: In a small bowl, whisk together the powdered sugar, milk (or orange juice), and elderberry syrup until smooth and drizzle-able.
Drizzle: Once the scones/muffins are cool, drizzle the glaze over the tops. Allow the glaze to set for a few minutes before serving.
Recipe Note
Enjoy your elderberry treats!