Cranberry Orange Scones
Tender and moist cranberry orange scones
Ingredients
Scones
- 2 cups all-purpose flour
- 1 tablespoon Clabber Girl Baking Powder
- ½ teaspoon fine sea salt
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ cup unsalted butter cubed and frozen
- ¼ cup granulated sugar
- 2 tablespoon brown sugar
- ½ cup heavy cream chilled
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
- ¾ cup dried cranberries
Egg Wash
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar
Glaze
- 1 ¾ cups powdered sugar
- 2 tablespoons orange juice
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
- 1 - 2 tablespoons heavy cream
- 1 teaspoon orange zest finely grated
Instructions
- Mix together the flour, Clabber Girl Baking Powder, salt, zest, cinnamon, and ginger in a large bowl.
- Add in the butter and cut into the flour using a pasty cutter or your fingers until the mixture resembles large crumbs.
- Mix together the granulated sugar, brown sugar, heavy cream, egg, and vanilla together in a small bowl.
- Pour the wet ingredients into the flour mixture and stir until mostly combined.
- Add in the cranberries and work the dough until there are no streaks of flour and the cranberries are distributed.
- Turn the dough onto a floured flat surface. Form the dough into a large disc about an inch thick.
- Place in the freezer on top of a parchment-lined baking sheet while the oven preheats to 350F.
- Mix together the egg and water for the egg wash while the oven is preheating.
- Brush the scones with the egg wash once the oven is preheated, then top with the sugar.
- Cut into 8 equal pieces and bake for 22 - 25 minutes or until golden brown.
- Mix together the sugar, orange juice, vanilla, and salt for the glaze. Add heavy cream as needed to get a nice consistency.
- Allow the scones to cool, then drizzle the glaze over the scones, then top with the orange zest.
Notes
Juice is best squeezed from room temperature oranges. Roll the orange with the palm of your hand on the counter before squeezing to help encourage the juices to extract.