Try this Cranberry Orange Scones recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and mix on low to form a crumbly mixture, about 30-60 seconds. Stir in cranberries.
- In a separate bowl, mix together eggs, heavy cream, and orange zest with a fork. With the mixer on low, slowly add the cream and egg mixture, about 30 seconds. Turn off the mixer once combined.
- Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough, and then pat it out into a disk about 8-9 inches in diameter. Cut the disk into 6 pieces.
- Separate the pieces and put them on baking sheet. Bake for 15-17 minutes.
- When scones are lightly browned, remove from oven and let cool. Once cooled, prepare the glaze. Whisk together the confectioner's sugar and orange juice. Drizzle orange glaze over the scones and serve.
Bakers frequently overwork scone dough by kneading it like bread, which develops gluten and yields a tough, chewy texture instead of a tender crumb. Achieving a flaky structure requires handling the mixture as little as possible. Keep your butter cold before cutting it into half-inch cubes so it creates distinct pockets of steam during baking at 400 degrees Fahrenheit. When scaling this recipe upward, do not double the batch in a single bowl. Mixing large amounts of pastry dough overloads the paddle attachment and promotes uneven fat distribution. Instead, mix separate batches sequentially to maintain proper texture. Dried cranberries distribute moisture evenly without weeping liquid into the flour. Fresh cranberries introduce excess water and burst during mixing, which turns the dough pink and creates pockets of soggy crumb. If substituting fresh berries for dried ones, chop them coarsely and reduce the quantity by twenty percent to control moisture levels. Bake the portions for 15 to 17 minutes until they show light golden brown edges. Cool them completely on wire racks before applying the confectioner's sugar and orange juice glaze to prevent the icing from melting off the surface.
