Cranberry Orange Scones (new and better than ever)
Scones make any Saturday morning sweeter and a little brighter, don't you agree?
Aren’t they just beautiful with their golden, crisp exterior? And then the inside is even better- soft, tender, and lightly flaky. These scone’s flavor comes from a generous amount of fresh cranberries chopped with orange zest, and of course, drizzled with a wonderful, luscious glaze. Glazes (doesn’t actually sound like a word but we’re rolling with it) just make everything better, amiright? Another thing that I love about these is the size. They’re just the cutest. Not too little, not too big, just…perfect. The scone itself isn’t very sweet, but our silky homemade glaze takes care of that.Â
Weekend mornings just call for scones. And a really good latte. And sunshine. Lots of sunshine. But anyways, I can’t wait for you guys to try this recipe! It’s my new fave and lives up to my scone expectations. And of course, feel free to use any fruit combination you want! Just remember to toss the fruit in the flour first:)
Lemme know how it turns out down below. Also excuse me while I go eat a scone off the screen, because I just happened to be posting this with none on hand….sadly.
Cranberry Orange Scones
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 cup granulated sugar scant
- 1/2 cup very cold butter
- 1 large egg
- 3/4 cup cold heavy cream
- 2 tsp vanilla extract
- 1 heaping cup frozen cranberries
- 1-2 oranges
1 egg beaten with 1 Tbsp heavy cream/milk for egg wash
Coarse sugar for top
Glaze:
- 1 3/4 cups powdered sugar
- pinch of salt
- juice of one orange*
- orange zest to sprinkle on top
Instructions
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
- In a food processor, combine dry ingredients. Add very cold butter (it should be in large pieces) and process until butter is well distributed and in pea sized amounts. Remove mixture to a large bowl.
- Add the peel of one orange and chop until it's in small pieces. Add frozen cranberries and chop until cranberries are in small pieces.
- Add cranberry mixture to flour mixture and fold together.
- Mix together heavy cream, egg, and vanilla. Add to dry mixture and fold until the dough is wet and pretty cohesive.
- Sprinkle flour on countertop and add dough. Work the dough until no crumbly pieces remain, but don't overmix.
- Divide dough into two parts 1-in thick. Divide each part into 6 triangle slices. Place scones on prepared baking sheet (or two) and brush with prepared eggwash and sprinkle with coarse sugar.
- Bake scones at 450 for 15-18 min until lightly golden (make sure the bottom is golden)
- Broil the scones on high for 1-2 min until a beautiful golden brown.
- For the glaze, simply whisk all ingredients together. Drizzle on scones and sprinkle the top with orange zest. Enjoy!
Notes
Scone base adapted from Baker by Nature
