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Cranberry Orange Scones

Servings 12 scones

Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1/2 cup granulated sugar scant
  • 1/2 cup very cold butter
  • 1 large egg
  • 3/4 cup cold heavy cream
  • 2 tsp vanilla extract
  • 1 heaping cup frozen cranberries
  • 1-2 oranges

1 egg beaten with 1 Tbsp heavy cream/milk for egg wash

    Coarse sugar for top

      Glaze:

      • 1 3/4 cups powdered sugar
      • pinch of salt
      • juice of one orange*
      • orange zest to sprinkle on top

      Instructions

      • Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
      • In a food processor, combine dry ingredients. Add very cold butter (it should be in large pieces) and process until butter is well distributed and in pea sized amounts. Remove mixture to a large bowl.
      • Add the peel of one orange and chop until it's in small pieces. Add frozen cranberries and chop until cranberries are in small pieces.
      • Add cranberry mixture to flour mixture and fold together.
      • Mix together heavy cream, egg, and vanilla. Add to dry mixture and fold until the dough is wet and pretty cohesive.
      • Sprinkle flour on countertop and add dough. Work the dough until no crumbly pieces remain, but don't overmix.
      • Divide dough into two parts 1-in thick. Divide each part into 6 triangle slices. Place scones on prepared baking sheet (or two) and brush with prepared eggwash and sprinkle with coarse sugar.
      • Bake scones at 450 for 15-18 min until lightly golden (make sure the bottom is golden)
      • Broil the scones on high for 1-2 min until a beautiful golden brown.
      • For the glaze, simply whisk all ingredients together. Drizzle on scones and sprinkle the top with orange zest. Enjoy!

      Notes

      *for a creamier glaze, you could substitute heavy cream for the orange juice and use orange extract. Sprinkle the top with orange zest if desired.