I love a good scone. And these are some good scones, in my humble opinion. These fluffy scones are dotted with sweet cranberries and brightened up with orange zest. So good. Give ’em a try you guys. It’s just one more reason to have high tea (because we’re fancy like that, remember?).
Cranberry Orange Scones
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 18
Sweet and fluffy scones that are perfect for breakfast or afternoon tea.
Ingredients
- Scones
- 2 cups AP flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted butter
- 1/2 cup whole milk
- 1 egg
- 1/2 teaspoon vanilla
- Zest from half an orange
- 2 tablespoons of orange juice (fresh is best)
- 1 cup of cranberries
- Orange Glaze
- 1/2 cup powdered sugar
- Zest from half an orange
- 2 teaspoons or more of orange juice
Instructions
- Preheat oven to 425 degrees Fahrenheit and line two sheet pans with nonstick liner.
- In a stand mixer fitter with the paddle attachment, mix together the flour, sugar, baking powder, and salt. Add in the butter until coarse crumbs form.
- In a separate bowl, whisk together the milk, egg, and vanilla. Mix this wet mixture into the dry ingredients.
- Next, mix in the orange zest and juice until just combined. Carefully fold in the cranberries.
- On a clean work surface dusted with flour, roll or pat the dough out into a rectangle (about 6×12″). Cut out triangles (I cut out 9 squares and cut each in half to form 18 triangles). Place on prepared baking sheet.
- Bake scones in preheated oven for 8-10 minutes, rotating the pans halfway through. Keep a close eye on the scones, as soon as they start turning golden, remove them from the oven.
- Cool on a wire cooling rack.
- Meanwhile, prepare the glaze by mixing all of the ingredients together until smooth. Brush over the scones. Enjoy!