Cranberry Orange Scones
Here are some delicious cranberry orange scones that taste great, and if you are a lover of cranberries, and if you love the flavor of orange, then you are going to love, love, love these scones.
Servings: 8
Calories:
Ingredients
For The Scones
- 2 ⅔ cups all-purpose flour
- ⅓ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, cut into small pieces
- 1 cup fresh cranberries, chopped
- ¼ cup orange juice
- ¼ cup half & half
- Zest and juice from 1 orange
- 1 tsp sugar
For The Orange Drizzle
- ½ cup powdered sugar
- 1 Tbsp milk
- 1 tsp orange zest
Instructions
For The Scones
- Preheat oven to 425°, line a baking sheet with parchment paper and add a little flour to a clean surface.
- In a large mixing bowl, whisk flour, sugar, baking powder, baking soda and salt together.
- Using a pastry blender, or a fork, add butter and mix until crumbly.
- Add cranberries and orange zest, stir.
- Pour orange juice and half & half into bowl. With clean, cold hands, mix into the flour mixture until just combined. Add remaining juice squeezed from the orange, if more liquid is needed.
- Remove from bowl and knead about 8 times. Flatten out to about an inch or so and make a round disc like shape.
- Cut into 8 pieces. Place onto the parchment paper separating each scone a bit.
- Sprinkle sugar on top of each scone prior to baking.
- Bake for about 20 minutes or until browned.
- Remove from oven and once cooled a bit, drizzle with orange glaze and enjoy.
For The Orange Drizzle
- In a small mixing bowl, stir powdered sugar and milk together. Add orange zest and stir. Drizzle over warm scones.
Notes
Storage
- Store at room temperature for up to 4 days in an airtight container.
- Wrap the scones in plastic wrap and freeze them for up to 2 months in an airtight, freezer-safe container or a heavy-duty freezer bag.
- Bring to room temperature or serve warm.
- Be sure your baking soda and powder are fresh. Your scones won't rise with expired leaveners.
- Cut your butter into small cubes and then chill it again until very cold. This produces the best scone texture.
- Don't overwork your dough. Mix the ingredients until just combined to ensure a light, flaky texture.
- Be very careful when adding extra liquid to the scone dough. It's meant to be a dense, somewhat dry dough.
- Let your scones cool for a few minutes until they're warm rather than hot before drizzling them with the glaze.