Cranberry Orange Scones
This is a variation on a basic sweet scone, using dried cranberries and fresh orange. These scones are glazed with an orange glaze and will delight your breakfast or afternoon tea. The hint of tart orange flavor is pared beautifully with cranberries.
Servings 8
Ingredients
- 2 cups all purpose flour
- ⅓ cup sugar
- ½ tsp baking soda
- 1½ tsp baking powder
- 6 tbsp unsalted butter Chilled and cut in cubes
- ½ cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1 medium to large orange You will use zest and juice. You should have a nice tbsp of zest.
- 1 cup dried cranberries
Orange Glaze
- 1 cup powdered sugar
- 1-2 tbsp orange juice Add till you have a nice glaze consistency
Instructions
- Preheat the oven to 450°. Prepare baking sheet with parchment paper or silicon mat
- Add flour, baking soda, baking powder, and sugar to food processor. Pulse to combine.
- Zest orange and add to flour mixture. Pulse to combine.
- Add cold cubed butter and pulse until resembling pea sized pieces of butter and flour mixture.
- In a separate small bowl, mix buttermilk, vanilla and egg.
- Add liquids to flour mixture and pulse to combine, slightly forming a dough.
- Add cranberries and pulse 2-3 times to combine. Do not over process.
- Turn out onto a lightly floured surface and knead only to bring together. Form an 8 inch x 2 inch disc.
- Cut into 8 triangles.
- Place on baking sheet.
- Bake at 450° for 15 minutes or until golden brown. Place on cooling rack.
Preparing the Orange Glaze
- Juice the orange and retain 2 tbsp of juice.
- Add to 1 cup of powdered sugar. Mix to form a glaze.
- Apply to cooled scones.°
Notes
These scones can be made ahead of time and frozen unbaked. To bake, place in 450 degree oven for 15 minutes or until brown. You can bring them to room temperature or place in oven frozen.
These scones can also be frozen baked. Allow to come to room temperature and then warm in a 350 degree oven for 15 minutes or until warmed through.