There is just something about this cranberry orange scones recipe that I love. Well, scones period. Perfect for breakfast, warmed with a dab of butter. I could eat an entire batch!
The best part is they aren’t too sweet. The tartness of the fresh cranberries and citrus of the orange, make these scones a delicious holiday treat!
- 3⁄4 -1 cup fresh cranberries (whole or chopped)
- Orange zest from one large orange
- 1-2 tablespoons juice from orange
- 2 cups unbleached flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon coarse kosher salt
- 3 tablespoons sugar
- 1 egg
- 1⁄3 cup whole milk or cream
- 1⁄4 cup unsalted butter, chilled cut into pieces
- 1⁄2 cup powdered sugar
Combine dry ingredients in medium bowl. Whisk together. Cut butter into small cubes. Using a pastry blender, cut butter into flour until it resembles small pea like pieces.
Fold in orange zest. I like to use this zester on my orange.
Using a fork, slightly beat egg.
Add egg and milk to flour mixture. It will be sticky.
Fold wet ingredients in until a dough ball begins to form. Add in whole or chopped cranberries.
Continue to work dough with hands until a nice round dough ball forms. You can apply a little flour to your hands if dough becomes too sticky, but don’t add too much.
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On a floured surface press dough out with hands until you get your desired thickness. You can also use a rolling pin. Using a round cookie cutter, cut out scones.
Place scones on prepared baking sheet. Bake at 400 degrees for 10-15 minutes. Time will depend on size of cookie cutter you use.
Note: grease a baking sheet and add a layer of parchment paper on top. The butter helps the parchment paper stick!
Cool scones on wire rack. Place a piece of wax paper or parchment paper underneath scones before you add glaze.
Measure out 1⁄2 cup powdered sugar. Using a whisk, add one tablespoon of fresh orange juice.
Whisk. Add more juice for a thinner glaze or less for a thicker glaze. I prefer mine to be a little thicker.
Allow scones to dry. Eat and enjoy!