Description
These tender cream Orange Cranberry Scones are delightfully tender. The fresh cranberries give them a bit of tartness while the sweet orange glaze balances it.
Ingredients
Units
Scale
Scones
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar
- 4 Tbsp unsalted butter
- 1 zest of orange
- 3/4 cup fresh cranberries, cut in half
- 1 1/3 cup heavy cream ((additional as needed))
- 2 teaspoons vanilla extract
Orange Glaze
- 1 1/2 cup powdered sugar
- 2 Tbsp fresh orange juice
- hazelnuts for topping (optional )
Instructions
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar
- 1 zest of orange
- 3/4 cup fresh cranberries, cut in half
- In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
- 1 1/3 cup heavy cream ((additional as needed))
- 2 teaspoons vanilla extract
- Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing
- Place 1-inch apart on the prepared baking sheet and bake for 18-222 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).
- Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.
- 1 1/2 cup powdered sugar
- 2 Tbsp fresh orange juice
- hazelnuts for topping (optional)
Notes
- Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!