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?).
- 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
- 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!
Mix together the flour, sugar, baking powder, and salt.
Mix in the butter until coarse crumbs form.
Mix together the milk, egg, & vanilla. Mix into the dry ingredients until combined.
Mix in the orange zest and orange juice.
Carefully fold in the cranberries.
Pat into a rectangle on a floured surface.
Cut into triangles.
Place on lined baking sheets.
Bake for about 8 minutes in a 425 degree oven. If you are using multiple sheet pans, rotate the pans halfway through. Remove and cool on a wire rack.
Mix together the glaze ingredients.
Brush the glaze over the scones. Eat up!
