Orange Cranberry Scones
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT40M20 Minutes
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Yield:8 Scones
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold, unsalted butter cut into cubes
- 1 large egg
- ½ cup full fat sour cream
- ¼ cup whole milk or cream
- Zest of 1 orange
- 1 cup dried cranberries
- Egg wash (1 egg beaten with 1 teaspoon water)
- Coarse sugar (turbinado, pearl, sanding, etc.), optional
- Glaze:
- 1 cup powdered sugar
- 1 tablespoon whole milk or cream
- ½ teaspoon vanilla extract
- ½ teaspoon orange blossom water, optional
- 473.18ml all-purpose flour
- 78.86ml granulated sugar
- 19.17g baking powder
- 4.26g baking soda
- 2.13g salt
- 118.29ml cold, unsalted butter cut into cubes
- 1 large egg
- 118.29ml full fat sour cream
- 59.15ml whole milk or cream
- Zest of 1 orange
- 236.59ml dried cranberries
- Egg wash (1 egg beaten with 1 teaspoon water)
- Coarse sugar (turbinado, pearl, sanding, etc.), optional
- Glaze:
- 236.59ml powdered sugar
- 12.78g whole milk or cream
- 2.13g vanilla extract
- 2.13g orange blossom water, optional
These scones are a true delight! Especially when enjoyed with a perfect cup of tea, or coffee! *Recipe requires 30 minutes of chill time.
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
STEP 3
Add the cubed cold butter to the flour and toss to coat. Using your thumbs and fingers rub the butter into the flour until it resembles coarse crumbs.
STEP 4
In another small mixing bowl beat egg with sour cream and milk until well combined. Add orange zest.
STEP 5
Make a well in the center of your dry ingredients. Add all the wet mixture. Using a fork, mix the batter until the flour is hydrated and the dough just comes together. Add dried cranberries until well dispersed. Dough will be loose.
STEP 6
Turn the dough out onto a piece of parchment paper and form it into a 6–8-inch circle. Try not to overwork the dough.
STEP 7
Cut dough into 8 wedges and place (untouching) on a parchment lined baking sheet.
STEP 8
Chill wedges for 30 minutes in refrigerator.
STEP 9
Brush scones with egg wash and sprinkle with coarse sugar if using.
STEP 10
Bake the scones in the center of the oven for 15-20 minutes until they are golden and risen and the center is cooked. Cool completely on a wire rack.
STEP 11
To make the glaze mix powdered sugar, milk, vanilla, and blossom water if using in a bowl until well combined. Drizzle glaze over the tops of cooled scones. Sprinkle with additional coarse sugar if you’d like!
Options
Cold butter is very important! Cut it into very small cubes and place it in the freezer for a bit before you work it into the flour.