Cranberry Orange Scones
These cranberry orange scones come together effortlessly, making them perfect for a relaxed Christmas morning bake. With a quick mix of simple ingredients and a few gentle folds, you’ll have a festive dough ready for the oven in no time. A final drizzle of orange glaze adds a touch of magic without any fuss.
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Liquid Measuring Glass
- Measuring Spoons
- Mixing Utensils
- Large Baking Sheet
- Zester
Ingredients
Scone Ingredients
- 3 cups Flour (All Purpose, Wheat, Bread)
- 1/2 tsp Salt
- 1 tbsp Baking Powder
- 1/2 cup Sugar
- 1 Orange Zest (reserve 2 tsp for glaze)
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/8 tsp Ground Clove
- 12 tbsp Butter (very cold and cut into the size of peas)
- 3/4 cup Heavy Cream
- 2 tsp Vanilla Extract
- 1 Large Egg
- 1 Large Egg Yolk
- 2 tbsp Juice of 1/2 an Orange
- 1 1/2 cup Cranberries
Glaze Ingredients
- 1 1/2 cup Confectioners' Sugar
- 2 tsp Orange Zest (1/4 an orange)
- 2 tbsp Juice of 1/2 an Orange
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
Instructions
Cranberry Orange Scones
- Preheat the oven to 425℉. Cut 12 tbsp of Cold Butter into small pieces (the size of peas) and place in the freezer while you complete the following steps.
- Combine the dry ingredients. Add 3 cups Flour (I use all purpose or bread flour), 1/2 cup Sugar, 1 tbsp Baking Powder, 1/2 tsp Salt, 1/2 tsp Ground Cinnamon, 1/2 tsp Ground Nutmeg, 1/8 tsp Ground Clove and the zest of 3/4's of an Orange (reserve 2 tsp zest for glaze) into a large mixing bowl. Whisk together and set aside.
- Combine the wet ingredients. Using a large liquid measuring glass, combine 3/4 cup Heavy Cream, 1 Large Egg, 1 Large Egg Yolk, 2 tsp Vanilla Extract and fresh juice from 1/2 an orange and whisk together until fully combined.
- Remove the butter from the freezer and toss it in the flour mixture. Mix it until the butter is fully covered and broken into small, individual pieces again (the size of peas).
- Add the wet ingredients into the flour mixture. Using a wooden spoon or dutch whisk, slowly combine everything until it's mostly incorporated. The dough will be loose and shaggy. Add 1 1/2 cup Cranberries and carefully fold them into the mixture but do not overwork the dough or you'll risk melting the butter pieces or puncturing the cranberries.
- Once the cranberries are evenly scattered in the dough, dump the dough onto a lightly floured surface and gently knead it until it gives a somewhat smooth appearance and is formed into a ball.
- Press the dough ball into a 8-inch circle that is about 1-inch deep. Cut the scone shapes as if you were cutting a pizza into 8 slices. Prepare a large baking sheet with parchment paper and individually place each scone on the tray.
- Optional: brush the scones with a 1:1 ratio mixture of egg and water, then top with sparkling sugar.
- Bake the scones for 17-20 minutes or until just lightly brown on top. Remove and allow to cool for 5 minutes on a cooling tray.
Sweet Orange Glaze
- In a small mixing bowl, add together 1 1/2 cup Confectioners' Sugar, 1/8 tsp Salt, 1 tsp Vanilla Extract, 2 tsp Orange Zest and fresh juice of 1/2 an orange. If you prefer a thicker glaze, simply add 1 tbsp of powdered sugar at a time until you reach your preferred consistency.
- Wait until the fresh baked scones have cooled for 5 minutes and drizzle the sweet orange glaze over the top. Enjoy immediately or allow the glaze to harden.