Orange Cranberry Scones
Are there mornings when you crave something sweet? Then you will love these buttery-moist Orange Cranberry Scones! They are the perfect combination of sweet and tart. You will have a hard time resisting eating them all at once. The dough comes together super quickly - you'll have these yummy treats on the table within an hour!
Ingredients
Scone Dough
- 600 g All-purpose flour
- 30 g Cane sugar
- 30 g Light brown sugar
- 1 tsp Baking powder
- 1 tsp Salt
- 200 g Buttermilk*
- 3 Egg yolks
- 170 g Butter cut in small cubes
- 60 g Cranberries dried
- 1 Orange use the zest and then peel and cut in small cubes.
- 2 tbsp Orange juice fresh
Glaze
- 150 g Powdered sugar
- 1½ tbsp Orange juice
Instructions
Scone Dough
- Cut the butter into small cubes. Put them on a tray and back in the refrigerator.
- Add flour, sugars, baking powder, salt, and orange zest to a bowl and mix everything together.
- Add the butter to the dry ingredients and rub it into the flour mixture. Make sure you work quickly; you don't want the butter to melt. I usually work it with my hands; that way, I can feel exactly when it has the right texture. The mixture should resemble fine sand in some spots and coarse sand in others, plus a few bigger butter pieces.
- Add the cranberries and small cut oranges to the flour-butter mixture.
- Add buttermilk, egg yolks, and orange juice. Mix just until the dough barely comes together. It should be lumpy and not smooth at all. Don't overmix!
Cut the dough
- Divide the dough in half and form each half into a ball. Add some flour to your working surface and roll the dough into a 7-8 inch round of about ½ inch thickness.
- Cut the dough with a sharp knife or pizza wheel into 8 even wedges. Make sure you cut through to the bottom. Repeat with the other portion of the dough.
- Preheat the oven to 392° Fahrenheit or 200° Celcius. Line a baking sheet with parchment paper.
- Place them on the lined baking sheet about ¾ inch apart. Put the sheet with the wedges in the refrigerator for about 15-20min before baking. You don't want the butter to melt before you put them in the oven. Cold wedges keep their shape a lot better during the baking process. In addition, the little pockets of butter distributed throughout the dough will start to melt in the oven, creating steam, making the scones rise, and giving them a flaky texture.
- Bake until golden brown, 15-18minutes.
Orange Glaze
- Sift powder sugar into a bowl. Add orange juice and mix until smooth.
- Drizzle over warm scones with a spoon, or fill it into a piping bag.
Notes
*If you don't have buttermilk on hand, use whole milk and add 2 tbsp of apple cider vinegar to it. Let it rest for 10 minutes. The acid of the vinegar will make the milk curdle and thicken slightly.
If you make your own buttermilk, use less milk (subtract the amount of apple cider vinegar you will add) so that the dough doesn't get too wet.
Cut the recipe in half if you don't want that many scones.
I like to make a big batch, freeze the ones we don't eat, and take them out to thaw the night before to have a sweet breakfast treat. To freeze, put them in a cookie jar with a tight lid or place them in a plastic Ziploc bag. They will stay good for about a month.
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Nutrition
Calories: 253kcalCarbohydrates: 44gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 61mgSodium: 264mgPotassium: 91mgFiber: 1gSugar: 6gVitamin A: 363IUVitamin C: 7mgCalcium: 47mgIron: 2mg
Nutrition Facts
Orange Cranberry Scones
Amount per Serving
Calories
253
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
61
mg
20
%
Sodium
264
mg
11
%
Potassium
91
mg
3
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
363
IU
7
%
Vitamin C
7
mg
8
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.