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.
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 tsp vanilla
1 large cup of frozen cranberries
1 tbs heavy cream to brush on top
Coarse sugar to sprinkle on top
1 cup powdered sugar (more if needed depending on how much juice you use)
Juice from 1/2 large orange
- 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.