Glazed Cranberry Orange Scones
Servings 8 scones
Equipment
- Baking Tray
- Wire Cooling Rack
Ingredients
Cranberry Orange Scones:
- 2 cups flour
- ½ cup white sugar
- 2½ tsp baking powder
- ½ tsp salt
- 2 tsp orange zest **About 1 large orange
- ½ cup frozen unsalted butter, grated **Use a cheese grated
- ½ cup + 1 tbsp COLD heavy cream, divided
- 1 large egg
- 1 tsp vanilla extract
- 1 cup frozen cranberries **Fresh works too but frozen helps the dough stay very cold
- 1 tbsp coarse sugar
Orange Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
- Make scones by whisking together the flour, sugar, baking powder, salt, and orange zest in a large bowl. Add the grated butter and use a pastry cutter (or two forks) until the mixture has pea-sized crumbs. Place the bowl in the refrigerator while you work with the wet ingredients.
- Whisk together the ½ cup of very cold heavy cream, egg, and vanilla until very well combined.
- Drizzle the egg mixture over the flour mixture, add the frozen cranberries, then mix until everything is moistened.
- Pour the mixture onto a lightly floured counter, and with floured hands, work the dough into a ball as best as you can. The dough will be sticky; if it's too sticky to work with, add a touch of flour. If it's too dry, add a bit of heavy cream.
- Press the ball into an 8-inch disc, and use a bench scraper or large knife and cut it into 8 wedges.
- Carefully place the scones a few inches apart on a baking sheet lined with parchment paper.
- Place the scones/baking tray into the refrigerator for at least 15 minutes.
- Preheat the oven to 400 degrees.
- Brush the scones with the remaining tablespoon of heavy cream, then sprinkle the tops with coarse sugar.
- Bake for 22-25 minutes, or until golden brown around the edges and the top is lightly browned.
- Remove them from the oven and cool on a wire cooling rack. Side Note: If your scones start to spread while baking, remove them from the oven and press them back into the triangle shape using a bench scraper or flat spatula, and return to the oven to finish baking.
- Make the glaze by combining the powdered sugar with the orange juice until smooth.
- Place the scones on a wire cooling rack over parchment paper and drizzle with the orange glaze. Serve and enjoy.Side Note: Glazed (or unglazed) scones will keep well at room temperature for 2 days or in the refrigerator for 5 days.