Have you been looking for a full proof recipe for making some phenomenal Orange-Cranberry Scones? Well, I have your recipe here. These scones are packed with flavor, they are light and tender like a biscuit; and what makes these a standout scone is the crazy, easy topping. Yes, just two ingredients turn these scones into a gourmet treat.
Scones need flavor, otherwise, they would just be boring. I just love the sweet and tart mixture of oranges and cranberries. Mixing dried and fresh cranberries adds two times the cranberry flavor and texture, plus orange juice and grated orange rind give these scones extra yumminess.
Now that fall is here I’m starting to see cranberries everywhere, so buy some extra bags and freeze them and then pull out what you want for your next recipe. I keep them on hand for making baked cranberry chicken, cranberry pecan baked brie and my favorite apple-cranberry oatmeal. http://onehotoven.com/2016/10/spiced-apple-cranberry-oatmeal.html
If you have never made scones don’t be intimidated, they are simple and quick to make. Just make sure you have some cold butter cut into small cubes to add to the flour. Adding the cold butter to the scone dough keeps it from getting soft too quickly in the dough and keeps the scones tender. Also, handle the dough as little as possible or else you will end up with the hockey puck scone; not a good thing.
After mixing the dough and adding the dried cranberries, gently roll it out into an 8″ thick circle. Add the chopped fresh cranberries on top.
After you add the cranberries fold the dough over in thirds. If the dough is sticking just use a bench scraper and a little flour to lift it.
Pinch to seal the edge and flip the dough over then cut into triangles. I like to do it this way so I don’t have to re-roll the dough scraps. Plus I like triangle shaped scones.
I love this dough it handles beautifully. Next, you want to cut the dough and put the pieces on a baking sheet.
Here is the last step before baking your scones that will turn your scones into truly remarkable treats. Brush the scones with a little bit of cream or milk and then…. mix together some sugar and the zest of an orange and sprinkle on top of the scones. Yes, just these two simple ingredients are what will take these scones to the next taste level.
Here they are topped with the orange sugar topping ready to bake.
- 2 cups AP flour
- 3 tbls. sugar
- 1 grated orange
- juice from a grated orange
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ⅓ cup cold butter, cubed
- ½ cup dried cranberries
- ½ cup fresh cranberries
- ¼ cup whole milk or half and half
- 1 large egg
- Milk for glaze
- 2 tbls. sugar for topping
- Preheat the oven to 400 degrees
- In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
- Mix in 1 tbls grated orange zest, reserve the rest of the zest for the topping.
- Cut in the cold cubed butter. The mixture will look like coarse crumbs.
- Mix together the milk/half and half, ¼ cup orange juice, dried and the egg. Add this mixture to the flour mixture and stir with a fork until combined to make a soft dough.
- Turn dough onto a floured board and knead a few times to form a smooth dough.
- Gently roll into an 8" circle, then top with the chopped fresh cranberries.
- With a bench scraper lift a third of the dough and fold to the center, then lift the other third of the dough and fold to the center.
- Pinch the seam and flip the dough over on a floured surface. Cut the dough into 8 to 10 triangle shapes and put on the parchment lined baking sheet.
- Mix the remaining orange zest and 2 tbls. of sugar in a small bowl.
- Brush the tops of the unbaked scones with milk and sprinkle the orange, sugar topping over the tops of the scones.
- Bake for 12 - 15 minutes or until nicely browned.
Right out of the oven, don’t they look good? The sugar and orange zest topping melted perfectly leaving a little bit of a glaze on top.
I’m done baking for today and ready to have a warm scone right out of the oven.