Cranberry Orange Scone
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5.0
3 reviews
Excellent
Cranberry Orange Scone
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These homemade Cranberry Orange Scones are melt-in-your-mouth tender with a golden, crispy exterior and bright pops of fresh cranberries. Finished with a silky orange vanilla glaze, they're the perfect balance of sweet, tart, and buttery flavor!
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Ingredients
- 2 cups all-purpose flour I use organic, unbleached all-purpose flour
- ⅓ - ½ cup granulated sugar I use all-natural cane sugar, I typically use ⅓ cup to counter the tart
- 2 teaspoons baking powder reduce to 1 1/2 teaspoons for high-altitude
- 1/4 teaspoon kosher salt
- 4 tablespoons butter grate the butter and place in the freezer or cut into small cubes and freeze until ready (unsalted butter may be used, add additional ¼ tsp salt)
- 1 cup frozen cranberries heaping, use frozen or fresh, or 3/4 cup dried cranberries
- 1/2 cup heavy cream you might need an extra tablespoon or two for high altitude
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 large egg
- 1 tablespoon orange zest grated from one orange, I used large naval oranges
- 1-2 tablespoons orange juice freshly squeezed
For the Orange Vanilla Butter Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoons melted butter
- ½ - 1 tablespoon orange zested I like it orangey, so I use 1 tablespoon
- ½ - 1 tablespoons orange juice use as much or as little as you need to get a smooth consistency
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Instructions
- Line a baking sheet with parchment paper. In a large mixing bowl, whisk the flour (2 cups), granulated sugar (⅓ - ½ cup), baking powder (2 tsp) and salt (¼ tsp) together. See note 1 for high altitude adjustments.
- Add frozen, grated butter (4 TBL) into flour mixture and using a pastry cutter or your hands, quickly mix until it resembles coarse crumbs. Stir in fresh or frozen cranberries (or dried cranberries)
- In a small bowl or measuring cup, whisk together the heavy cream (½ cup), vanilla bean paste or extract (1 tsp), egg (1), orange zest (1 TBL) and orange juice (1-2 TBL).
- Make a small well in the center of the dry ingredients and pour in the egg mixture. Gently mix together with a fork until the dough just comes together, forming a shaggy dough.
- Turn out the dough onto a parchment-lined cookie sheet, using the parchment to help form the dough into an 8 inch disc about ½ - ¾ inch thick. Turn the dough, lightly kneading to incorporate any larger dry flour, adding a teaspoon of liquid (cream or OJ) at a time. Do not overwork the dough.
- Using a bench scraper or large knife cut the disc in half, then quarters, then again cutting the quarters in half, making 8 large scones (see below for mini scones).
- Separate scones away from the other, on the parchment lined cookie sheet. Freeze or refrigerate scones to firm the butter back up for 30-60 minutes; now is a great time to preheat the oven to 400°F (204°C). At this point they may be frozen wrapped well in plastic wrap and placed in a baggie for up to 2 months. Bake straight from frozen, adding a few minutes if needed.
- Bake scones until lightly golden brown on the bottom, about 15-18 minutes, 15 will be softer, 18 more firm. Remove to a rack to cool completely.Remember all ovens heat differently, scones are ready when they are puffed, lightly golden on top and darker golden on the bottom, when lightly touched they should spring back.
For the Orange Butter Glaze
- In a wide bowl (large enough to dunk a scone) mix the powdered sugar (1 cup), orange zest (1 orange), melted butter (1 TBL), vanilla bean paste (1/2 tsp) and whisk in just enough orange juice to get a smooth, pourable consistency; whisk until smooth.
- Once the scones are cool, for glazed scones, spoon glaze over the tops, or carefully pick up and dip the scone top into the orange glaze to coat, then return to the rack to set the glaze. For drizzled scones, do not thin the glaze so much and drizzle over completely cooled scones.
- Store scones on the counter in airtight container up to 5 days, or wrap them individually and place in a pretty covered cake stand. Scones may also be frozen 3-4 months and wrapped well.
Equipments used:
Notes
- Make-ahead: Scones are fabulous make-ahead treats! You can make the scones up to the point of baking, wrap well and freeze up to 2-4 months. Bake as directed, possibly adding a little time at the end. You may also freeze already baked scones in the same way, wrapped well in an airtight container for up to 4 months. I recommend that you freeze un-glazed, but if that is your only choice, flash freeze in a single layer for 30 minutes, then wrap individually in plastic wrap, and again in a freezer baggie. Unwrap and place on a plate to thaw.
- Make-ahead: Scones are fabulous make-ahead treats! You can make the scones up to the point of baking, wrap well and freeze up to 2-4 months. Bake as directed, possibly adding a little time at the end. You may also freeze already baked scones in the same way, wrapped well in an airtight container for up to 4 months. I recommend that you freeze un-glazed, but if that is your only choice, flash freeze in a single layer for 30 minutes, then wrap individually in plastic wrap, and again in a freezer baggie. Unwrap and place on a plate to thaw.
- For Smaller Scones (Mini Scones)
- When forming the dough discs, split the dough into two even portions on their own parchment sheets.
- parchment
- Proceed with shaping into a smaller disc and cutting the same way, yielding 8 smaller petite scones per disc.
- Bake about 12 minutes.
- Gluten-Free Scones: Swap the all-purpose flour for 1:1 gluten-free baking flour. If the dough feels too dry, add an extra tablespoon of cream. For both texture and moisture, I also like replacing ¼ cup of GF flour with ¼ cup of oat flour or almond flour.
- Gluten-Free Scones: Swap the all-purpose flour for 1:1 gluten-free baking flour. If the dough feels too dry, add an extra tablespoon of cream. For both texture and moisture, I also like replacing ¼ cup of GF flour with ¼ cup of oat flour or almond flour.
- Glossy Scones: Brush the unbaked scones (before or after freezing) with heavy cream or milk for a glossy finish, sprinkle with coarse sugar if desired.
- Glazing Tips
- When adding fresh squeezed orange juice, whisk in a few tablespoons until the consistency is thick yet pourable.
- Wire Rack:
- This makes clean-up and setting so much simpler. Using your same baking pan, and parchment, set a wire rack over the top then use it to place scones on to set the glaze.
- parchment
- wire rack
- If it falls off or soaks in, it's one of two things. Your scones need
- and/or you
- too much. Add a bit more powdered sugar a tablespoon at a time until the glaze is the right consistency.
- Add a little extra drizzle to each scone with a spoon or spatula!
- spatula
- Decrease baking powder to 1 ½ teaspoons.
- If above 7,000 feet, add additional 1-2 tablespoons flour
- You may need to increase liquid, but do not overadd. The scones should barely hold together.
- Bake as directed, but begin checking them 2-3 minutes early.
- When forming the dough discs, split the dough into two even portions on their own parchment sheets.
- Proceed with shaping into a smaller disc and cutting the same way, yielding 8 smaller petite scones per disc.
- Bake about 12 minutes.
- Liquid: When adding fresh squeezed orange juice, whisk in a few tablespoons until the consistency is thick yet pourable.
- Wire Rack: This makes clean-up and setting so much simpler. Using your same baking pan, and parchment, set a wire rack over the top then use it to place scones on to set the glaze.
- Glaze falls off: If it falls off or soaks in, it's one of two things. Your scones need to be cooled, and/or you thinned out the glaze too much. Add a bit more powdered sugar a tablespoon at a time until the glaze is the right consistency.
- Leftover glaze: Add a little extra drizzle to each scone with a spoon or spatula!
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
59mg
(20%)
Sodium
250mg
(10%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
491IU
(10%)
Vitamin C
16mg
(18%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8regular scones or 16 mini scones
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 250mg | 10% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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