Orange Cranberry Scones
I had never been a fan of scones until my friend and I decided to make these Orange Cranberry Scones. The sweet acidity of the orange compliments the tart flavors of the cranberries. This recipe is not restricted to those fruits though. You can add chocolate chips, blueberries, brandied fruit(s) or just leave them plain. These pastries are not overly sweet which is another reason I like them. The texture is soft and similar to a biscuit but should never be dry. They are commonly enjoyed for breakfast with tea making a perfect pairing.
Preheat oven to 400F. Line a cookie sheet with parchment paper or a baking mat and then set aside.
In a large bowl, whisk together flour sugar, salt, and baking powder.
Using a shredder, shred the cold butter and add to the flour mixture. Next add cranberries and orange zest.
In a separate bowl, whisk together the cream, egg, and vanilla extract.
Add cream mixture into flour mixture and mix until just combined (there should be small lumps).
Place dough onto a lightly floured surface and pat into a round disc, about 6 inches across.
Use a large knife, cut into 6 wedges. Transfer to the prepared baking sheet.
Brush the tops of the scones with heavy cream or egg whites. Sprinkle with large grained sugar, if desired.
Bake for 16-19 minutes (or until golden brown) rotating the baking sheet halfway through.
Whisk powdered sugar, orange juice and orange zest together in a small bowl until smooth. If it's too thin, add additional powdered sugar one tablespoon at a time. If it's too thick, add additional orange juice one teaspoon at a time. Drizzle a generous amount over scones after they are done baking.
Serve scones warm or room temperature with butter and/or jam, if desired. Store leftovers in an airtight container or let cool completely and freeze up to 3 months.
2 cups all purpose flour plus more for dusting work surface
1/2 teaspoon salt
6 tablespoons cold butter, shaved
1 cup whole cranberries fresh or frozen
1/3 cup granulated sugar
2 tablespoons large grained sugar
3 tablespoons orange zest
3/4 cup cold heavy cream plus more for brushing the tops
2 teaspoons baking powder
2 teaspoons vanilla extract
1 tablespoon cold heavy cream
2 teaspoons orange zest
4 tablespoons orange juice
3/4 cup powdered sugar