Description
Flaky and tender cranberry orange scones, perfect for breakfast or brunch. Bursting with tart cranberries and bright orange flavors, optionally topped with a sweet orange glaze.
Ingredients
Scale
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup dried cranberries
- 1 large orange, zested (about 2 tablespoons zest)
- 1 cup buttermilk, cold
- 1 large egg, lightly beaten (for brushing)
- Turbinado sugar, for sprinkling (optional)
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs.
- Incorporate the Cranberries and Orange Zest: Gently fold in the dried cranberries and orange zest.
- Add the Wet Ingredients: In a separate bowl, whisk together the cold buttermilk. Pour the buttermilk into the flour mixture. Using a wooden spoon or spatula, gently stir until just combined.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle. Use a 2-3 inch round cookie cutter (or a sharp knife) to cut out the scones.
- Prepare for Baking: Place the scones onto a baking sheet lined with parchment paper.
- Chill the Scones (Important!): Cover the baking sheet with plastic wrap and refrigerate the scones for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Brush with Egg Wash: Remove the scones from the refrigerator. In a small bowl, lightly beat the egg. Brush the tops of the scones with the egg wash.
- Sprinkle with Sugar (Optional): If desired, sprinkle the tops of the scones with turbinado sugar for a little extra sweetness and sparkle.
- Bake the Scones: Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool the Scones: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Combine the Ingredients: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.
- Glaze the Scones: Once the scones are completely cool, drizzle the orange glaze over the tops. Let the glaze set for a few minutes before serving.
Notes
- Use cold ingredients for flaky scones.
- Don’t overmix the dough.
- Chilling the dough is crucial.
- Handle the dough gently.
- Bake at a high temperature.
- Adjust sweetness to taste.
- Add nuts for texture and flavor.
- Make ahead: Dough can be refrigerated for 24 hours or frozen for 2 months.
- Serving suggestions: Serve warm with butter, jam, or clotted cream.
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes