Cranberry Orange Scones

Scones are one of my favorite treats, but I cannot do a dry scone. It has to be just dense enough and while holding its moisture. This recipe is just that, it is everything you want in a scone while not being too heavy. Its a little sweet, a little fruity, a little cakey…. perfection. Just thinking about this and trying to describe it is making my mouth water. I want to go make these again right now!

I have no pro tips for this one because I only made this version one time and the recipe held up on its own, if you have any questions please feel free to ask! I am always here for you to make sure you have the best versions of these recipes in your kitchen.

Scone:

2 cups flour 

1/2 cup sugar

2 1/2 tsp baking powder 

1/2 tsp salt 

Zest from one orange 

1/2 cup unsalted butter — FROZEN 

1/2 cup heavy cream 

1 egg

1 tsp vanilla 

1 large cup of frozen cranberries 

1 tbs heavy cream to brush on top

Coarse sugar to sprinkle on top

Glaze: 

1 cup powdered sugar (more if needed depending on how much juice you use) 

Juice from 1/2 large orange

Steps:

• Grate frozen butter, set aside making sure not to let it get warm, place in fridge if needed.
• In a large bowl, whisk dry ingredients together. 
• Stir in orange zest. 
• Add frozen, grated butter to the dry ingredients and combine with a pastry cutter or if you don’t have one you can also use 2 forks or a potato masher. Cut the butter into the flour until you have combined the ingredients Into a dry pea sized crumb. 
• Place in the fridge while you mix the wet ingredients. 
• Whisk 1/2 cup heavy cream, egg and vanilla together in a small bowl. 
• Drizzle over flour mixture and add the cranberries, mix only until everything is moistened. (Sorry not sorry for using the word moist… I needed it this time). 
• Turn dough out onto a lightly floured counter and with lightly floured hands work the dough the best you can into a thick disk, about 8 inches. 
• With a knife, cut into 8 wedges. 
• Brush scones with remaining heavy cream and sprinkle with coarse sugar. 
• Place scones on a plate and in the fridge for at least 15 minutes. 
• Preheat your oven to 400 degrees. As a person that doesn’t always follow this step…. Follow this step. For these to keep their … moistness (I did it again…) you want them to be REAL cold and the oven to be real hot. It works together for the good of the scones. Promise. 
• Line a baking sheet with parchment paper, place scones on sheet and bake for about 22-25 minutes. Take them out when they are lightly browning on the top. 
• For the glaze, whisk together the sugar and orange juice and drizzle on top. 
• PRO TIP: if you want to only bake 2 or so at the time, freeze during the last refrigerating step instead of taking them out to bake. When ready, bake as directed.