Cranberry Orange Scones
Ingredients:
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup cold unsalted butter, cubed
1 cup fresh or dried cranberries
Zest of 1 orange
½ cup buttermilk (or milk with 1 teaspoon vinegar)
1 large egg
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest (optional)
Directions:
Preheat & Prep:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and baking soda until well combined.
Cut in Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
Add Cranberries and Zest:
Stir in the cranberries and orange zest until evenly distributed.
Mix Wet Ingredients:
In a separate bowl, whisk together buttermilk, egg, and vanilla extract until well combined.
Combine Mixtures:
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the dough should be slightly sticky.
Shape the Scones:
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into 8 wedges or use a round cutter for a different shape.
Bake:
Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Prepare the Glaze:
While the scones are baking, whisk together powdered sugar, orange juice, and orange zest (if using) until smooth.
Cool & Glaze:
Allow the scones to cool for a few minutes on a wire rack before drizzling the glaze over the top.
Serve:
Enjoy warm or at room temperature.
Prep Time: 15 minutes
Cooking Time: 15-20 minutes
Total Time: ~30-35 minutes
Kcal: ~250 per scone
Servings: 8