Cranberry Orange Scones
Tart cranberries combined with the sweet orange glaze make these scones the perfect holiday breakfast or treat! Freeze ahead of time so you can pop them in the oven on Christmas morning.
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Servings: 8 scones
Equipment
- Wooden Spoon
- Grater or Citrus Zester
- Plastic Wrap
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons orange juice or the juice from one medium-sized orange
- 2 tablespoons orange zest from one medium-sized orange
- 1/2 cup buttermilk or buttermilk substitute (see note)
- 1 teaspoon vanilla extract
- 1/2 cup salted butter (1 stick) frozen
- 1 cup fresh cranberries
- 2 tablespoons heavy cream or milk to brush the scones with
For the orange glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons orange juice or the juice from 1 medium orange
Instructions
- Preheat the oven to 400℉. Use a grater or citrus zester to zest the medium orange and set the zest aside.
- In a large mixing bowl, mix flour, sugar, baking powder, and salt with a wooden spoon.
- Add the egg, orange juice, orange zest, vanilla extract, and buttermilk. Mix until combined. Grate the butter into the mixing bowl. Finally, add the cranberries.
- Use your hands to work the ingredients together: flattening the dough, then folding it onto itself similar to folding a piece of paper in half. This adds buttery layers to the scones.
- Once the butter and cranberries are evenly distributed in the dough, roll it into a ball. Lightly flour a surface and flatten the scone into a disk about 12" in diameter. Cover with plastic wrap or transfer to a gallon-size Ziploc bag and put it in the fridge to chill for 20-30 minutes.
- Once chilled, return the dough to the lightly floured surface and cut it into 8 slices. Use your hand or a pastry brush to brush the top of the scones with heavy cream or milk. Move them onto a parchment paper-lined baking sheet, separating them 1 inch apart. Bake them for about 25 minutes. They'll be ready when the tops of the scones are golden brown. Allow the scones to cool for 10-15 minutes on a wire rack.
Make the Orange Glaze:
- While the scones are cooling, make the glaze. Add the powdered sugar, vanilla extract, and orange juice into a medium mixing bowl. Whisk the ingredients until smooth. Use a spoon or a whisk to drizzle the glaze over the scones.
Notes
Make the Buttermilk Substitute:
If you don't have buttermilk, you can make a buttermilk substitute with vinegar and milk. Add 1 teaspoon of white vinegar into a 1/2 measuring cup. Fill the rest of the measuring cup with milk until you've reached 1/2 cup of liquid. Let it sit for 5-10 minutes. Curdled milk is normal and expected.
Storage:
Store the scones in an airtight container for up to 3 days.
You can freeze the baked scones in the freezer for up to 4 weeks. Seal them in an airtight container. Allow them to thaw at room temperature before consuming.
You can also make the scone dough ahead of time and freeze it by wrapping it in plastic wrap, then put it in an airtight container for up to 3 months. When you're ready to bake them, simply remove the dough from the freezer and bake them as instructed. Bake time may require an extra few minutes.
Nutrition
Serving: 1scone | Calories: 293kcal | Carbohydrates: 65g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 331mg | Potassium: 117mg | Fiber: 2g | Sugar: 39g | Vitamin A: 116IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 2mg
Calories: 293kcal
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