Description
These Cranberry Orange Scones are a delightful treat, perfect for breakfast, brunch, or an afternoon snack. The combination of tart cranberries and zesty orange creates a vibrant and flavorful experience. The scones are tender and crumbly, with a lightly crisp exterior. They’re surprisingly easy to make and offer a wonderful homemade alternative to store-bought pastries. The optional orange glaze adds an extra touch of sweetness and enhances the citrus notes. They are best enjoyed fresh out of the oven or within a day or two for optimal texture and flavor.
Ingredients:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter, very cold, cut into small cubes
- 1 cup cranberries, fresh or frozen
- 3 tablespoons orange zest
- ¾ cup heavy cream, very cold
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, very cold (for brushing)
- 2 tablespoons sanding sugar (optional)
Orange Glaze:
- ¾ cup powdered sugar
- 2 teaspoons orange zest
- 2 to 4 tablespoons orange juice
Preparation:
Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. This prevents the scones from sticking and makes cleanup easier.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking ensures that the dry ingredients are evenly distributed.
Step 3: Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture. The goal is to create small, pea-sized pieces of butter. This is crucial for creating flaky scones. If the butter melts, the scones will be dense and tough.
Step 4: Add the cranberries and orange zest to the flour mixture and stir to combine, just until the cranberries are coated. This prevents the cranberries from sinking to the bottom of the scones during baking.
Step 5: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Make sure everything is well combined.
Step 6: Pour the cream mixture into the flour mixture and stir with a fork until just combined. Be careful not to overmix the dough. Overmixing develops the gluten in the flour, resulting in tough scones.
Step 7: Turn the dough out onto a lightly floured surface and pat into a disc about 6 inches across. The dough will be slightly sticky, so don’t be afraid to use more flour as needed.
Step 8: Use a large knife or bench scraper to cut the disc into 6 wedges. These will be your scones.
Step 9: Transfer the wedges to the prepared baking sheet. Arrange them so that they’re slightly spaced apart.
Step 10: Brush the tops of the scones with the remaining 1 tablespoon of heavy cream. This helps them brown beautifully in the oven. Sprinkle with sanding sugar, if desired, for a touch of sparkle and sweetness.
Step 11: Bake for 16 to 19 minutes, or until the scones are golden brown and cooked through. Rotate the baking sheet halfway through to ensure even baking.
Step 12: While the scones are baking, prepare the orange glaze. In a small bowl, whisk together the powdered sugar, orange zest, and orange juice. Add the orange juice gradually until you reach your desired consistency.
Step 13: Let the scones cool slightly on a wire rack. Drizzle with the orange glaze, if desired.
Why you’ll love this recipe:
- Delicious Flavor Combination: The tartness of the cranberries and the brightness of the orange zest create a perfect balance of flavors.
- Easy to Make: This recipe requires minimal effort and uses common ingredients.
- Perfect for Any Occasion: These scones are great for breakfast, brunch, or a snack.
- Homemade Goodness: Nothing beats the taste of freshly baked scones.
- Customizable: You can easily adapt this recipe to your liking by adding other fruits, nuts, or spices.
Serving Suggestions:
- Serve warm with butter, jam, or clotted cream.
- Enjoy alongside a cup of coffee, tea, or hot chocolate.
- Add a scoop of vanilla ice cream for a dessert option.
- Make a batch for a brunch gathering or potluck.
Tips:
- Use very cold butter and heavy cream for the best results.
- Don’t overmix the dough, or the scones will be tough.
- If you don’t have sanding sugar, you can use regular granulated sugar.
- For a more intense orange flavor, add a teaspoon of orange extract to the dough.
- Store leftover scones in an airtight container at room temperature for up to 2 days.
Preparation Time: 20 minutes Cook Time: 16-19 minutes Total Time: 36-39 minutes
Nutrition Information: (per scone, without glaze, approximate)
- Calories: 350
- Protein: 5g
- Sodium: 250mg
Conclusion:
These Cranberry Orange Scones are a delightful addition to any baker’s repertoire. They are simple to make, bursting with flavor, and perfect for sharing with friends and family. The combination of tart cranberries and zesty orange makes them a welcome treat any time of year.
5 Questions and Answers About This Recipe:
Q1: Can I use dried cranberries instead of fresh or frozen?
A: Yes, you can use dried cranberries. However, they tend to be a bit chewier than fresh or frozen cranberries. If using dried cranberries, consider soaking them in warm water for about 10 minutes before adding them to the dough to soften them up.
Q2: Can I make these scones ahead of time?
A: While scones are best enjoyed fresh, you can prepare the dough ahead of time. Form the dough into a disc, cut into wedges, and store on a baking sheet covered with plastic wrap in the refrigerator for up to 24 hours. Bake as directed when ready to serve.
Q3: Can I freeze these scones?
A: Yes, you can freeze baked scones. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Q4: What can I substitute for heavy cream?
A: If you don’t have heavy cream, you can use half-and-half or whole milk, but the scones may not be as rich or tender.
Q5: Can I add nuts to this recipe?
A: Absolutely! Chopped walnuts, pecans, or almonds would be a delicious addition to these scones. Add about 1/2 cup of chopped nuts to the dough along with the cranberries and orange zest.
