Cranberry Orange Scones
User Reviews
5
Cranberry Orange Scones
Description
The recipe for Cranberry Orange Scones blends all-purpose flour, sugar, baking powder, baking soda, salt, and fresh orange zest with cold cubed butter cut into pea-sized pieces. Buttermilk, an egg, and vanilla provide moisture and richness without overworking the dough. Dried cranberries add bursts of tartness throughout. The dough is divided into rounds, cut into wedges, then baked at 400°F until golden and tender inside.
The scones develop a flaky, soft texture thanks to careful mixing and the butter’s cold temperature, which creates layered pockets. A glaze of powdered sugar, orange juice or milk, melted butter, and orange zest adds a sweet, citrusy sheen and enhances their aroma. These scones are great served warm for breakfast or alongside coffee or tea.
The dough can be prepared ahead and refrigerated overnight or frozen up to one month, simplifying planning. When baking from frozen, adding a couple of extra minutes ensures thorough cooking without drying out.
Ingredients
Scones:
- 3 cups all-purpose flour 381 grams
- 1/3 cup granulated sugar 66 grams
- 1 tablespoon orange zest freshly grated
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 unsalted butter cold and cubed, 170 grams
- 1 cup buttermilk
- 2 egg divided, large
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries 100 grams
Glaze:
- 1 1/2 cups powdered sugar 188 grams
- 2 tablespoons orange juice or milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon orange zest freshly grated
Instructions
Make the scones:
- Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
- In a large bowl, combine the flour, sugar, zest, salt, baking powder and baking soda.
- Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
- In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
- Make a well in the middle and add the liquid mixture. Mix until streaks of flour remain. Gently stir in the dried cranberries until barely combined. Don't over-mix.
- Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
- MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the shaped scones.
- Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Make the glaze:
- Whisk all glaze ingredients together until thick but still pourable. Drizzle over cooled scones and let stand until set.
User Reviews
Overall Rating
5
You'll Also Love
