Cranberry Orange Scones Recipe: Your Weekend Baking Challenge by Ann Marie Patitucci
I’ve spent quite a bit of time in the UK, having studied abroad twice. As an undergraduate student I spent a semester at the University of Essex, and as a graduate student I spent a summer at the University of London. I love the Brits and nearly all things British. However, I didn’t exactly fall in love with the food in England, except for the fish and chips. I did, though, love some of the sweets.
My favorite sweet treats from my time in England are chocolate biscuits, hazelnut yogurt and scones. Luckily, I can find my favorite biscuits in the international section of my local grocery store, but I can’t find the hazelnut yogurt anywhere. As for the scones, I’ve found that in order for them to taste even remotely like the ones I enjoyed in England, they must be homemade.
This cranberry orange scones recipe is fantastic. These scones are crumbly, golden brown on the outside and soft, flaky and moist on the inside. I love the bright, zesty flavor of the orange juice and orange zest paired with the juicy cranberries. The orange glaze drizzled on top is the perfect final touch. If you want to make something other than the typical pie (or if baking pies just isn’t your thing), make some scones!
Prep Time: 30 minutes plus 15 minutes to chill
Cook Time: 25 minutes
Total Time: 1 hour and 10 minutes
- 2 cups all-purpose flour (leveled), plus more for hands and work surface
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest (about 1 medium to large orange)
- 1/2 cup (8 tablespoons) unsalted butter, frozen
- 1/2 cup heavy cream (or buttermilk for a slightly tangier flavor)
- 1 large egg
- 1 teaspoon vanilla
- 1 (heaping) cup frozen cranberries
- 1 tablespoon heavy cream
- coarse sugar (optional)
- 1 cup powdered sugar
- 2 - 3 tablespoons fresh orange juice
Here’s how to make it:
- In a large bowl, whisk together flour, sugar, baking powder, salt and orange zest. Grate the frozen butter using a box grater. Add it to the flour mixture and combine using a pastry cutter or your fingers until the mixture forms into small pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- In another bowl, stir together 1/2 cup heavy cream, the egg and vanilla. Drizzle over the flour mixture. Add the cranberries. Stir together until everything is moistened.
- Pour onto a flat, lightly floured surface and, with floured hands, work dough into a ball. The dough will be sticky. If it’s too sticky, add a little more flour. If it’s too dry, add 1 to 2 more tablespoons of heavy cream. Press into an 8-inch circle and, with a pastry scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream. For extra crunch, sprinkle with coarse sugar, if desired. You can do this before or after refrigerating (next step).
- Place scones on a plate and refrigerate for at least 15 minutes.
- Line a large baking sheet with parchment paper. Remove scones from refrigerator and space 2 to 3 inches apart on prepared baking sheet.
- Bake in a preheated 400-degree F oven for 20 to 25 minutes or until golden brown around the edges and lightly browned on top. Check before the 20 minute point to ensure that scones aren’t getting too browned (ovens vary). Remove from the oven and allow to cool for a few minutes.
- While scones are cooling, make the glaze. In a small bowl, whisk the powdered sugar and orange juice together. To thicken, add a little more sugar. To thin, add more juice. Drizzle over the scones.
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