Cranberry Orange Scones – A Variation on a Basic Recipe

If you follow me, you know that I write as I would cook or bake with the intent to give you the tools to do the same. You may already have them and scoot right to the recipe or you might think “I need some more information on how to do this.” This is just one of those recipes. Its taking a favorite basic scone recipe that I have used for several delicious scones and giving you another version. Welcome to Cranberry Orange Scones – a variation on a basic recipe.

For me, scones are tactile. By that, I mean you know by the feel in the dough that its just right. Bread bakers are the same. Once you get the sense of how that dough should feel, you are able to produce some amazing results of deliciousness!

I have a basic recipe that I use and I just add things to it. I have used it for Toffee Scones and Ham and Cheese Dill Scones. For this particular recipe, I did very little but just added a couple simple ingredients. Here’s what you will need to make these Cranberry Orange Scones – a variation on a basic recipe.

Ingredients

• All purpose flour
• Sugar
• Baking soda
• Baking powder
• Unsalted butter
• Vanilla
• Buttermilk
• Egg
• Orange (for orange zest and juice)
• Dried cranberries
• Powdered Sugar

As you know, I like to use my food processor a lot. This recipe works well for my scones. My food processor was a gift from my sister and brother-in-law and I send them a text “I love my food processor” every time I use it. It has now become code for “She’s baking again.”

These scones can absolutely be made with your hands. Just use bowls instead, of course your hands – the recipe will stay the same. And its best to get everything prepared ahead of time so the dough can come together quickly – keep that butter cold.

Putting the dry ingredients together

Place your flour, sugar, baking soda and baking powder in the bowl of the food processor. Pulse to combine.

Preparing the Liquid Ingredients

For a good flakey scone, the butter needs to be really cold. I will cut up the butter into cubes and then put it back into the refrigerator (sometimes even the freezer for a bit).

Take your buttermilk, egg and vanilla and mix that together. Set aside.

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Now some comments on Buttermilk. Using buttermilk is great but I never use all the buttermilk in one setting. This is always my first choice. However, there are several things you can use as a substitute (vinegar, lemon and others). I will at times use a dried buttermilk product. This is the best that I have used. Now the instructions will tell you to mix with water – I like to substitute milk (not cream) instead. As an example, for this recipe you will need 1/2 cup of buttermilk. I measure out the 2 tablespoons of buttermilk powder, milk to the 1/2 mark and mix until well combined. I add my egg and vanilla and then I let it sit. It will get nice and thick and then ready to use. This product needs to be stored in your refrigerator but it a great option for your buttermilk needs. You can find it at most grocery stores in the baking aisle. The Saco Pantry website is full of additional ideas.

NOTE: There are other buttermilk options….I will be highlighting them in an upcoming post.

Zest your orange Juice the orange and reserve this for the glaze.

Putting the dough together

Add the orange zest to your flour mixture. Pulse to combine. This is one of my favorite steps for this recipe. When I take the lid of the processor off, you can smell the zest in the mixture. Its amazing

Place the chilled cubed butter in your food processor and pulse until it become pea sized lumps in the mixture. Generally two to three pulses depending on your food processor.

Now add the liquid mixture and pulse until it just begins to come together. Do not over process. Then add the cranberries and pulse again to slightly combine.

Turn the dough out onto a lightly floured surface. Here is where you can tell if your dough is correct. At first you will not think it will come together – but it definitely will. If its sticky, I will toss a little more flour on top of the dough and knead a couple times.

Form the dough into an 8 inch round. You are ready to cut and bake these delicious scones.

Baking and Serving

Preheat your oven to 450 degrees. Cut your scones into 8 triangles and place them on a prepared baking sheet. I use a silicon baking mat or you can use parchment paper. Place the scones in your oven for 15 minutes. Keep a close eye on them – they will start to brown quickly.

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Remove from the oven and allow to completely cool. Prepare you glaze while you wait.

Take one cup of powdered sugar and the reserved orange juice. Start with a tablespoon at a time, adding more juice until you reach the right consistency. For this recipe, you want your glaze to run like a stream off your spoon.

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Drizzle over the cooled scone…..and get ready to enjoy! This glaze will harden as it continues to set and cool.

Like most of the other scones I make, these can be made ahead and frozen unbaked. Just bring to room temperature and bake as above. Or they can be frozen baked, brought to room temperature and warmed in a 350 degree oven.

I love to serve these scones (and really any scone) with curd, jam or cream, and of course with a nice cup of tea. But these scones are delicious just by themselves – the orange glaze has a tartness that sets off the sweetness of the scone. Breakfast, brunch or afternoon tea – these scones are an easy and delicious treat.

Try Cranberry Orange Scones – a variation on a basic recipe. And then you can try your own blend of ingredients!