Cranberry Orange Scones
This is a one bowl recipe and the mixing was done by hand, so washing afterwards was kept to a minimum. Scones can be made ahead and freeze well.
- 1/2 teaspoon of salt
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour (scooped and leveled), plus more for hands and work surface
- 1 large egg
- 1/2 cup (115 g) unsalted butter, frozen
- 1 cup (125 g) frozen cranberries *
- 2 teaspoons of orange zest (about 1 orange)
- 2 and 1/2 teaspoons of baking powder
- 1/2 cup (120 mL) heavy cream
- 1 teaspoon of pure vanilla extract
- optional: 1 tbsp (15 mL) heavy cream and powdered sugar
- 2 to 3 tablespoons (30 to 45 ml) of fresh orange juice *
- 1 cup (120 g) icing sugar
First, whisk together flour, sugar, baking powder, salt and orange zest in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a cookie cutter, two forks or your fingers until the mixture forms into pea-sized crumbs. See the video above for a closer look at the texture. Place in the fridge or freezer while you mix the wet ingredients together.
Then, whisk 1/2 cup heavy cream, egg and vanilla extract in a small bowl. Drizzle the flour mixture, add the cranberries, then mix until everything is moistened.
Pour onto the counter and, with floured hands, work the dough into a ball as best you can. The dough will be sticky. If it's too sticky, add a little more flour. If it looks too dry, add an additional 1 to 2 tablespoons of heavy cream. Press into an 8-inch disc and, using a sharp knife or bench scraper, cut into 8 wedges.
Brush the scones with the remaining heavy cream and for added crunch, sprinkle with coarse sugar. (You can do this before or after refrigeration in the next step.)
Place the scones on a plate or lined baking sheet (if your fridge has space!) And refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 204 ° C (400 ° F).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigeration, arrange the scones 2-3 inches apart on the prepared baking sheet (s).
Bake for 22 to 25 minutes or until edges are golden and lightly browned on top. Remove from the oven and let cool for a few minutes while you make the frosting.
Make the icing: whisk together the icing sugar and orange juice. Add a little more icing sugar to thicken or more juice to thin. Drizzle over the scones.
Leftover frozen or unglazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days. Happy Cooking Time.
Special tools: glass mixing bowls, box grater, pastry cutter, baking sheet, Silpat baking mat, baking brush
Freeze Before Baking: Freeze the scone dough quarters on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a bag or container that can be frozen. Bake in frozen oven, adding a few minutes to the cooking time. Or thaw overnight, then bake as directed.
Freeze After Baking: Freeze cooked and cooled scones before topping with frosting. I usually freeze in a bag or container that can be frozen. To thaw, let sit on the counter for a few hours or overnight in the refrigerator. Reheat in the microwave for 30 seconds or on a baking sheet in a 300 ° F (149 ° C) oven for 10 minutes.
Overnight Instructions: Prepare the scones in step 4. Cover and refrigerate overnight. Continue with the recipe the next day.
Over-spreading: Start with a very cold scone dough. Expect some spread, but if the scones are spread out too much during cooking, remove them from the oven and return them to a triangle shape (or whatever shape) with a spatula. made of rubber.
Cranberries: I prefer using frozen cranberries because they keep the scone dough very cold. Fresh or even dried works too. Same amount.
Orange juice: I prefer fresh orange juice. You will still have an orange - the one you zested for the scone dough! The store bought OJ also works, of course.