Cranberry Orange Scones
- 2¾ c all-purpose flour
⅓ c sugar, granulated
- 1 T baking powder
- ½ t baking soda
- ¾ t salt
- 1 T orange zest
- ¾ c cranberries, fresh
- ½ c butter, unsalted, cut into pieces
- 1 T vanilla extract
- ½ c fresh orange juice
- ½ c milk plus 1T extra for brushing
2 T sugar, coarse
1 c confectioners' sugar
- 2-3 T fresh orange juice
In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest together.
Cut the butter into the flour using a pastry scraper, 2 knives, or use fingertips. Mixture should look like coarse crumbs. Gently fold in cranberries.
In a bowl, whisk vanilla, orange juice, and milk together and gradually add it to the flour mixture. Stir just until the dough comes together. Add a little at a time until dough is moist but not too wet. Do not overmix dough or the scones will be tough.
Transfer dough to a lightly floured surface. Gently knead four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange scones 2 inches apart on a baking sheet lined with parchment paper.
Place scones in freezer for 30 min. Preheat oven to 400°F. Brush the tops of the scones with milk and sprinkle with coarse sugar.
Bake for 10-15 min. or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
- Combine all ingredients for glaze in a small bowl. Whisk until smooth.
- Leftover scones can be kept for up to 2 days in the refrigerator. Unglazed scones can be frozen for up to 3 months. Thaw in refrigerator overnight then reheat and glaze before serving.
- Scones need to be cold when going into the oven. Placing shaped dough into the freezer for 30 min. ensures scones will bake up light and fluffy. Alternatively, place scone dough in refrigerator for at least 2 hrs. and up to 3 months.
- Thaw for 3-4 hrs. on the countertop before serving.
- To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.