Cranberry Orange Scones
These
cranberry orange scones are buttery and moist with crisp, crumbly edges and
soft flaky centers. Big crunchy sugar and orange glaze are the perfect
finishing touch!
Ingredients
For the
Scones:
- 1 teaspoon Kosher Salt
- 1/2 cup Butter, Cold
- 1 tablespoon Orange Zest
- 1 cup Buttermilk
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 3 cups All-Purpose Flour, Plus more for the work surface
- 1 cup Whole Cranberries, Fresh or frozen (if frozen, thawed)
For the Egg
Wash:
- 1 tablespoon Water
- 1 Egg
For the
Glaze:
- 1 tablespoon Orange Juice
- 1 tablespoon Milk, Or cream
- 1/2 cup Powdered Sugar
Instructions
For Scones:
First, preheat
the oven to 400 ° F and line a baking sheet with parchment paper.
Then, in a
large bowl, whisk together the flour, sugar, baking powder, kosher salt and
orange zest. Mix the cranberries and stir for one minute to coat them with
flour.
Cut the
butter in the flour mixture until the coarse crumbs form (my favorite method is
to grate the butter with a cheese grater and then incorporate it into the flour
with my fingers).
Pour the
buttermilk and stir gently with a solid rubber spatula or wooden spoon. You
JUST want to combine the ingredients. Do not over mix.
Turn the
mixture over a lightly floured surface and pat it down to about 3/4
"thick. If you are making large scones, make a circle with the dough, then
cut it like a pie. For mini scones ( photo), make a rectangle, cut it into
strips, then cut each strip into triangles.
Lightly beat
the egg and water, then brush the top of the scones.
Place the
scones on the prepared baking sheet about an inch apart. Bake for 12 to 14
minutes.
For the
frosting:
To make the
icing, mix the powdered sugar, milk and orange juice until smooth.
Sprinkle the
frosting on each scone (it takes a few minutes to install so that it does not
stick). Happy Cooking Time.
