Description
Tender, buttery orange cranberry scones filled with chewy dried cranberries and fresh orange zest, then finished with a simple orange glaze. Their lightly crisp edges and soft centers make them perfect for holiday breakfasts, weekend brunches or afternoon tea.
Ingredients
Ingredients
For the Orange Cranberry Scones
- 2 cups all-purpose flour
- Up to ¼ cup additional all-purpose flour, for the work surface
- 1 tablespoon baking powder
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- ½ cup cold heavy cream
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon orange extract
- 1 teaspoon finely grated orange zest
- 1 cup dried cranberries
For the Orange Glaze
- ⅔ cup powdered sugar
- 1–2 tablespoons fresh orange juice
Instructions
Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Add 2 cups flour, baking powder, granulated sugar and salt to a large mixing bowl. Whisk until evenly combined.
Add the cold cubed butter. Use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.
In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract and orange zest. Whisk until smooth.
Keep the mixture cold until you are ready to add it to the flour.
Pour the wet mixture into the dry ingredients. Fold gently with a flexible spatula until most of the flour has been incorporated.
Add the dried cranberries and continue folding just until a soft, slightly shaggy dough forms.
If the mixture is too dry to hold together, add cold heavy cream 1 teaspoon at a time. If it is unusually sticky, dust it lightly with flour.
Lightly flour a clean work surface and transfer the dough onto it. Bring the dough together gently without repeatedly kneading it.
Shape it into a round disc approximately 1 inch thick. Cut the disc into six equal wedges using a sharp knife or bench scraper.
Arrange the wedges on the prepared baking sheet, leaving 1–2 inches between them. Refrigerate the uncovered scones for at least 30 minutes.
Toward the end of the chilling time, preheat the oven to 400°F (200°C).
Transfer the cold scones directly to the preheated oven.
Bake for 18–22 minutes, or until the scones have risen, the edges are lightly golden and the centers appear set.
Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack.
Place the powdered sugar in a small bowl and stir in 1 tablespoon of fresh orange juice.
Add more orange juice gradually until the glaze is thick but pourable.
Allow the scones to cool for 5–10 minutes before drizzling the glaze over them.
Let the glaze settle for a few minutes before serving.
Notes
Notes
- Keep the butter, cream and shaped dough cold. Warm butter can cause the scones to spread instead of rise.
- Stop mixing as soon as the dough holds together. Overmixing can produce dense or tough scones.
- If the dough feels soft, shiny or greasy, refrigerate it for 10 minutes before cutting.
- Keep the shaped scones refrigerated until the oven is completely preheated.
- If the glaze is too thin, add more powdered sugar. If it is too thick, add orange juice ¼ teaspoon at a time.
- Plain full-fat Greek yogurt can replace the sour cream in the same quantity.
- The shaped, unbaked scones can be refrigerated overnight and baked directly from the refrigerator.
- Store completely cooled scones in an airtight container at room temperature for up to 2 days.
- Freeze unglazed baked scones for up to 2 months.
- Prep Time: 20 mintes
- Cook Time: 30 minutes
- Category: Breakfast, brunch
- Method: Baking
- Cuisine: American