Description
Delicious cranberry orange scones that are perfect for breakfast or tea time.
Ingredients
Scale
- 4 cups all-purpose flour (480g) (we use einkorn flour)
- 1 cup granulated sugar
- 2 tbsp baking powder
- 1 tsp salt
- 1 1/2 tbsp orange zest (fresh is best)
- 1 cup butter (cold, sliced into small pieces)
- 1 cup heavy cream
- 2 eggs
- 2 tsp vanilla extract
- 2 cups frozen cranberries
- 1 egg (for egg wash)
- 1 tsp milk (for egg wash)
- 1 1/2 cups powdered sugar
- 4–5 tbsp orange juice
Instructions
- Cut in Butter – In the bowl of an electric mixer (or a medium mixing bowl), add all the dry ingredients – flour, sugar, baking powder, salt, and orange zest – and whisk to combine. Cut the cold butter into thin slices and add it to the mixing bowl. Use a paddle attachment, a pastry cutter, or two forks, to work the butter into the flour mix until it forms pea-sized clumps.
- Make Dough – In a small bowl, whisk together the cream, eggs, and vanilla. Drizzle the wet mix over the dry mix, so that it’s not all hitting the same spot. Add the frozen cranberries and mix until you can’t see any more dry flour. Add more cream if there is too much flour left untouched, but be careful, as too much liquid will cause the dough to spread a lot during baking.
- Form Scones – Dump the mix onto the counter and divide into two equal piles. With your hands, work each section into a flat disc, about 8-inches across and 1/2-inch thick. Use a sharp knife to cut each disc into 8 wedges, like you would a pie.
- Chill – Place the wedges on a parchment-lined baking sheet and put them in the freezer for about 15 minutes. You can allow them to freeze fully and store them for baking later, or bake them after 15 minutes of chilling time. Pre-heat the oven to 400°F.
- Bake – Prepare your egg wash by beating a whole egg and a splash of milk in a small bowl until smooth. Remove the scones from the freezer and arrange them on a lined baking tray, about 2-3 inches apart. Too close, and the scones will not bake properly. Set the extra scones back in the freezer, or store them in a plastic bag to bake later. Brush egg wash onto the top of each scone and sprinkle with sanding sugar, if desired. Bake for 22-25 minutes, or until golden brown.
- Glaze and Enjoy – Remove the finished scones from the oven and allow them to cool for about 5-10 minutes while you prepare the glaze. Whisk the powdered sugar and orange juice together to form a glaze. If it’s too thin, add more sugar – if too thin, add more juice. You want a glaze that is thick enough to stay on the scones, but not so thick that it won’t drizzle properly! Use a spoon to drizzle the glaze over each scone.
Notes
- These scones can be frozen before baking for a quick breakfast option later.
- Adjust the amount of orange juice in the glaze for desired thickness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg