Easy Cranberry Orange Scones Recipe :- Cranberry orange scones baked from scratch have a brilliant orange taste and juicy cranberries that sparkle. They are incredibly flaky and soft. Orange glaze and crunchy coarse sugar are the ideal finishing touches!
Easy Cranberry Orange Scones Recipe
They have the potential to taste either really awful or rather nice. Everything is based on the recipe and technique of combining.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest (about 1 orange)
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 heaping cup (125g) frozen cranberries*
- optional: 1 Tablespoon (15ml) heavy cream and coarse sugar
Orange Glaze
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) fresh
Instructions
In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. With a box grater, shred the frozen butter. When the mixture resembles pea-sized crumbs, add it to the flour mixture and mix using a pastry cutter, two forks, or your fingertips. For a closer look at the texture, see the video up top. While combining the wet components, place in the fridge or freezer.
In a separate bowl, whisk together the egg, vanilla extract, and 1/2 cup heavy cream. Pour the flour mixture on top, stir in the cranberries, and stir until everything looks wet.
Pour onto the counter and try your best to form the dough into a ball using greased hands. The dough will be sticky. A little extra flour can be used if it’s too sticky. Add one or two extra Tablespoons of heavy cream if it appears too dry. Press into an 8-inch disc and cut into 8 wedges using a bench scraper or sharp knife.
Drizzle the scones with the leftover heavy cream and add coarse sugar for an added crunch. (This can be done either before or after the next step, which is refrigeration.)
Scones should be chilled for at least 15 minutes after being placed on a dish or lined baking sheet (if your refrigerator has room!).
In the interim, heat the oven to 400°F, or 204°C.
Use silicone baking mats or parchment paper to line a large baking sheet. Place the scones on the prepared baking sheet(s) two to three inches apart after refrigerated.
Bake for 22 to 25 minutes, or until the top is lightly browned and the edges are golden brown. Take out of the oven and let cool for several minutes while you prepare the glaze.
Prepare the glaze: Orange juice and confectioners’ sugar should be whisked together. To thin, add a little more juice; to thicken, add a bit more confectioners’ sugar. Pour over the scones.
Iced or unglazed scones that are left over store nicely for two days at room temperature or for five days in the refrigerator.
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Notes
Before baking, freeze the wedges of scone dough for one hour on a plate or baking sheet. You can layer them in a freezer-safe bag or container once they’re almost frozen. Bake from frozen, extending the baking time by a few minutes. Alternately, thaw over night and bake according to recipe instructions.
Freeze Following Baking: Before icing the baked and cooled scones, freeze them. I often store food in a bag or container designed for freezing. Thaw by leaving it in the refrigerator overnight or on the counter for a few hours. Warm for 30 seconds in the microwave or for 10 minutes on a baking sheet at 300°F (149°C) in the oven.
Overnight Guidelines: Step 4: Prepare the scones. Refrigerate overnight with a cover on. Proceed with the recipe the next day.
Special Tools (affiliate links): Bench scraper, pastry brush, baking sheet, silicone, box grater, whisk, and glass mixing bowls Parchment paper or a baking mat
Start with very cold scones dough to avoid overspreading. While some spreading is to be expected, take the scones out of the oven and use a silicone spatula to press them back into their original triangular shape, or any other desired shape.
Cranberries: Since they keep the scone dough extremely cold, I much like use frozen cranberries. You can use dry or even fresh. same quantity.
Fresh orange juice is what I like best. The orange that you zested for the scone dough is the one you’ll have anyhow! Naturally, store-bought orange juice also functions well.
