Such a fun recipe any time of year!! These beauties have buttery, flaky centers, are tangy and sweet in equal measure and boast delicious crumbly edges. YUM!! The orange glaze brings it absolutely over the top. Just like a great pie crust, this recipe works when the butter is ice cold, so keep them in your freezer and/or fridge until right before popping them in the oven. If cranberries are hard to find, substitute a fresh or dried fruit of your choice!
Cranberry Orange Scones
2 cups (250g) unbleached all-purpose flour plus more for hands and work surface
1/2 cup (100g) granulated sugar
2-1/2 tsp baking powder
1/2 tsp salt
Juice and zest from one medium orange (use the zest for the scones and the juice for the glaze)
1/2 cup (115g) unsalted butter, grated with a box grater and then frozen for 30 minutes or so
1/2 cup (120 ml) heavy cream
1 large egg
1 tsp pure vanilla extract
1 heaping cup (125g) dried cranberries* (See Notes)
Whisk heavy cream, the egg, and vanilla extract together in a small bowl.
Whisk flour, sugar, baking powder, salt, and orange zest together in a larger bowl. Using a pastry cutter or two forks, add grated butter to the flour mixture and combine until the mixture comes together in pea-sized crumbs.
Drizzle the wet ingredients over the flour mixture, add the cranberries, then mix until everything appears moistened.
Pour onto the counter and, with lightly floured hands, work dough into a ball as best you can. If the dough is too sticky, add a little more flour. If too dry, add 1-2 more T heavy cream. Press into an 8-inch disk, wrap with plastic wrap and refrigerate for at least 15 minutes (I find it easier to leave it overnight and bake them off in the morning).
Preheat oven to 400°F.
Using sharp knife or bench scraper, cut the disk into 6-8 wedges depending upon size preference.
Line a large baking sheet with parchment paper or silicone baking mat. Arrange scones 2-3 inches apart on the prepared baking sheet. You can also bake them close together and separate them in the last few minutes of baking.
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.
3/4 cup (90 g) confectioners’ sugar
2 T (30 g) fresh squeezed orange juice
Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones a few minutes after they come out of the oven.
Sliced Almonds, toasted
Freezing Before Baking: If you prefer, you can freeze unbaked scone wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. If you’re baking from frozen, add a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freezing After Baking: Freeze the baked and cooled scones before topping with icing in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F oven for 10 minutes.
Cranberries: Frozen cranberries are nice because they keep the scone dough super cold, but fresh or even dried works great too. Use the same amount.
Recipe adapted from Sally’s Baking Addiction