Orange Cranberry Scones
Servings Prep Time
12scones 10minutes
Cook Time
18minutes
Servings Prep Time
12scones 10minutes
Cook Time
18minutes
Ingredients
Scones
Orange Glaze
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. 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. 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.
  4. 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
  5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 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).
  6. 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.
Recipe 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!