Cranberry-Orange Scones
When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!
When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!
- 2 teaspoons kosher salt
- 1 cup dried cranberries
- 2 tablespoons baking powder
- 4 cups plus 1/4 cup all-purpose flour
- 1/4 cup granulated sugar plus extra for sprinkling
- 2 teaspoons grated orange zest (2 oranges)
- 3/4 pound (3 sticks) cold unsalted butter diced
- 4 extra-large eggs, lightly beaten
- 1 cup (1/2 pint) cold heavy cream
- 1 tablespoons water for egg wash
- 1/2 cup plus 2 tablespoons confectioners' sugar
- 4 teaspoons freshly squeezed orange juice
- Carbohydrate 5.80142380908255 g
- Cholesterol 3.00178571428571 mg
- Fat 0.983292559515324 g
- Fiber 0.271666657710388 g
- Protein 1.23589672616078 g
- Saturated Fat 0.551466696427553 g
- Serving Size 1 1 to 16 scone (70g)
- Sodium 212.162740476148 mg
- Sugar 5.52975715137216 g
- Trans Fat 0.107912172614805 g
- Calories 35 calories
Step-by-step
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
- Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy!
- Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
- Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
- Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
- Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
The Joy of Baking Ahead: Cranberry-Orange Scones for a Stress-Free Morning
As a busy working mom, time is my most precious commodity. Weekends are sacred, meant for lazy mornings and spending quality time with my family. But even a dedicated mom like me loves to indulge in a little luxury, and for me, that’s the delightful aroma of freshly baked scones wafting through the house on a Sunday morning. However, the idea of juggling early morning baking with getting the kids ready for the day fills me with dread. That's why I've embraced the art of baking ahead. This recipe for cranberry-orange scones is my secret weapon for a relaxed, yet decadent weekend breakfast. I discovered the beauty of make-ahead baking during my time running a small cafe. We routinely made hundreds of scones and muffins each day, and streamlining the process was key. I found that prepping the dough the night before and refrigerating it was not only efficient, but it also allowed for a richer flavor development.
Now, I use the same technique at home for these incredible cranberry-orange scones. The sweet-tartness of cranberries combined with the bright zest of oranges creates a delightful flavor profile, perfect for a weekend brunch or a cozy afternoon tea. The scones themselves are light and crumbly, with just the right amount of sweetness. Making the dough ahead of time completely eliminates the morning rush, allowing me to enjoy a peaceful cup of coffee while my delicious scones bake in the oven. The preparation is incredibly simple. Everything comes together quickly, and the only thing you need is a stand mixer to make the dough. Once the dough has rested in the fridge overnight, the rest of the process is a breeze. Cutting out the scones, placing them on a baking sheet, and then popping them into the oven are the only tasks left for the morning, transforming even a chaotic Saturday into a tranquil treat.
The best part? The warm, orange-glazed scones are a guaranteed crowd-pleaser, guaranteed to start the day with a delightful smile. The secret to truly extraordinary scones lies in the high-quality ingredients. I always use fresh, plump cranberries and organically grown oranges for the best zest. The flavor of the butter and eggs is critical; I opt for high-quality organic varieties whenever possible. The process of chilling the butter before mixing it into the flour is essential for creating the perfect texture; it's the key to achieving those delectable flaky layers. Trust me, it's worth the effort. The aroma alone is enough to wake up your senses. But the taste? It is absolutely divine, and the satisfaction of enjoying these scones without the morning stress is utterly priceless. So go ahead, embrace the joy of make-ahead baking, and savor every moment of your stress-free weekend.
Ingredients:
- 2 teaspoons kosher salt
- 1 cup dried cranberries
- 2 tablespoons baking powder
- 4 cups plus 1/4 cup all-purpose flour
- 1/4 cup granulated sugar plus extra for sprinkling
- 2 teaspoons grated orange zest (2 oranges)
- 3/4 pound (3 sticks) cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup (1/2 pint) cold heavy cream
- 1 tablespoon water for egg wash
- 1/2 cup plus 2 tablespoons confectioners' sugar
- 4 teaspoons freshly squeezed orange juice
