Cranberry & Orange Scones
A delicious breakfast or tea time snack, these scones pack a bright flavor that feels very festive and tastes simply delicious. A crucial step in making a perfect scone is freezing your butter. This will help ensure the moist yet crumbly texture you are looking to achieve. I like placing my butter in the freezer for 45 minutes before grating.
Most grocery stores should have a barrel of fresh cranberries on display this time of year. If not, frozen works as well, just be sure to thaw them overnight in the fridge before using. The tartness of the cranberries pairs beautifully with the tang of the orange and sweetness of the glaze, creating a wonderful combination that hits just the right balance of flavors. Enjoy!
Makes 12 servings
Preparation Time: 15 minutes + 45 minutes for your butter to freeze
Cook Time: 20 minutes
*1 orange, zested and juiced
*1 cup fresh cranberries
*1/4 cup cane sugar
*2 cups all-purpose flour
*1/3 cup brown sugar
*1/4 teaspoon cinnamon
*1 tablespoon baking powder
*pinch of salt
*1/4 cup frozen unsalted butter
*1/3 cup whole milk
*1/3 cup sour cream
*2 tablespoons fresh orange juice
*1 cup confectioners sugar
*Preheat oven to 375 degrees.
*Combine cranberries, orange zest, and cane sugar in a food processor. Pulse until the cranberries are coarsely chopped.
*In a large mixing bowl, stir together the flour, brown sugar, cinnamon, baking powder, and salt.
*Remove the butter from the freezer and grate it into the mixing bowl. Combine it until the flour mixture resembles coarse crumbs. Add the cranberries and lightly stir with a wooden spoon.
*Stir together the milk, egg, and sour cream in a small bowl. Pour into the dry ingredients and stir until the mix is just moistened.
*Dust a smooth surface with a bit of flour and flip the dough out on it. Gently knead the dough a few times.
*Cut the dough in half.
*Transfer the portions over to a lightly greased or silicon mat covered baking sheet and shape each into a flat round of about a 1/2 inch thickness.
*Cut each round into 6 wedges, separating slightly.
*Bake for 20 minutes or until golden brown.
*Cool on a wire rack for 15 minutes.
*In a small bowl, combine the 2 tablespoons orange juice with the confectioners sugar. Drizzle over the scones and enjoy!
Recipe Creator - Alina Gersib