Cranberry Orange Scones

SWEET RECIPE

The combination of the sweet cranberries with a hint of orange zest, make these tasty scones a guest’s favorite. Whether fresh from the oven or prepared the day ahead, this simple scone recipe will soon find its way into your recipe box. It has certainly found its way into mine.

Make ahead tip: These scones can be made ahead of time and stored in an airtight container. I like to make the dough and cut the scones the day before. I then cover and refrigerate them overnight. An hour before serving, I place them on a cookie sheet and bake them in the oven. Cooling slightly before adding the orange glaze.

CRANBERRY ORANGE SCONES
Makes: 8-10 round scones (8 triangle)
Time: 2 hours

INGREDIENTS:
SCONES:

• 2 ½ c. flour
• 2 T. sugar
• 1 T. baking powder
• ¼ tsp. salt
• ½ T. orange zest
• ½ c. cold butter (1 stick) – cut in chunks
• 2 large eggs (lightly beaten)
• ½ c. heavy cream (plus 1 T. for brushing tops)
• ¾ c. dried cranberries
• 1 T. raw or turbinado sugar

GLAZE:

• 2/3 c. powdered sugar
• 1 T. squeezed orange juice

STEP 1: Prep.
Preheat oven to 400 deg.
Line cookie sheet with parchment paper.
Beat eggs and cream together.
Note: I like to use a stainless-steel mixing bowls when making scones. They work well with a pastry blender and the butter keeps a little colder.

STEP 2: Making the batter.
Mix/sift dry ingredients together. Add orange zest. Cut-in cold butter with two knives or a pastry blender. Mix until dough becomes crumbly.

Then add the lightly beaten eggs and cream. Save the 1 T. of cream for brushing tops of the scones before baking.

Fold in the dried cranberries.

STEP 3: Making the scones.
Remove dough from bowl and place on a lightly floured board or surface. With a floured rolling pin, roll dough to a ¾” thickness. Using a round biscuit cutter, cut scones. Push down and then up, do not twist cutter. Collect scrapes and repeat process. (For larger scones, cut dough into 8 pie slices.)

STEP 4: Prepping scones for baking.
Place scones on baking sheet with parchment paper. With a pastry brush, brush tops with remaining cream. Then sprinkle tops with raw sugar. Bake for 20-25 minutes or until tops and bottoms are slightly brown. Place on cooling rack with wax paper placed below rack. This will catch any of the glazing drips. Let cool 15 minutes.

STEP 5: Glaze
Whisk together powdered sugar and orange juice. The consistency should be pourable.
Gradually, pour over slightly cooled scones.

Scones can be stored in an airtight container for 2-3 days, or frozen.

COMPLETE RECIPE WITHOUT PHOTOS:

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A FEW OF MY FAVORITE LEHMAN’S BAKING ITEMS:

In the making of this recipe, I used items that I found at Lehman’s in Kidron. The below items can be purchased at the store or on their online store.

COOKIE SHEET
GLASS BATTER BOWL WITH LID
HERITAGE BLUE STRIPE STONEWARE 8″ PIE PAN
PASTRY BLENDERROLLING PINSTAINLESS STEEL BOWLS
This post is sponsored by Lehman’s. As always, all opinions are mine. Thank you for continuing to support the brands that help make my love of baking possible!

Editor’s Note: Any use of the above article or images without prior permission, will be in violation of copyright laws.

This recipe originally appeared in The Best Conversations Happen Around the Table.

Cranberry Orange Scones

Lehman’s

Servings

8

Ingredients

• 2 1/2 c . flour
• 2 T. sugar
• 1 T. baking powder
• 1/4 tsp . salt
• 1/2 T. orange zest
• 1/2 c . cold butter (1 stick) – cut in chunks
• 2 large eggs (lightly beaten)
• 1/2 c . heavy cream (plus 1 T. for brushing tops)
• 3/4 c . dried cranberries
• 1 T. raw or turbinado sugar
• 2/3 c . powdered sugar
• 1 T. squeezed orange juice

Instructions

1. STEP 1: Prep. Preheat oven to 400 deg. Line cookie sheet with parchment paper. Beat eggs and cream together. Note: I like to use a stainless-steel mixing bowls when making scones. They work well with a pastry blender and the butter keeps a little colder.
2. STEP 2: Making the batter. Mix/sift dry ingredients together. Add orange zest. Cut-in cold butter with two knives or a pastry blender. Mix until dough becomes crumbly. Then add the lightly beaten eggs and cream. Save the 1 T. of cream for brushing tops of the scones before baking. Fold in the dried cranberries.
3. STEP 3: Making the scones. Remove dough from bowl and place on a lightly floured board or surface. With a floured rolling pin, roll dough to a ¾” thickness. Using a round biscuit cutter, cut scones. Push down and then up, do not twist cutter. Collect scrapes and repeat process. (For larger scones, cut dough into 8 pie slices.)
4. STEP 4: Prepping scones for baking. Place scones on baking sheet with parchment paper. With a pastry brush, brush tops with remaining cream. Then sprinkle tops with raw sugar. Bake for 20-25 minutes or until tops and bottoms are slightly brown. Place on cooling rack with wax paper placed below rack. This will catch any of the glazing drips. Let cool 15 minutes.
5. STEP 5: Glaze Whisk together powdered sugar and orange juice. The consistency should be pourable. Gradually, pour over slightly cooled scones.

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