Orange Cranberry Scones with Sweet Orange Topping
These Orange Cranberry Scones are easy to make and come out moist and tender every time. With dried and fresh cranberries these scones are both a little sweet and tart. The orange sugar topping adds a sweet flavor to each bit.
- 2 cups AP flour
- 3 tbls. sugar
- 1 grated orange
- juice from a grated orange
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup cold butter cubed
- 1/2 cup dried cranberries
- 1/2 cup fresh cranberries
- 1/4 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, 1/4 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.