Cranberry Orange Scones
Flaky Cranberry Orange Scones that are the perfect brunch treat!
Servings: 8 scones
To make the scone dough:
- 10 Tbsp (142 grams) unsalted butter cold
- 1 cup (232 grams, 237 mL) heavy cream
- 1/3 cup (100 grams) dried cranberries
- 1 tbsp (6 grams) orange zest loosely packed
- 2 1/3 cups (300 grams) bread flour
- 1/4 cup (50 grams) granulated white sugar
- 3 teaspoons (13.5 grams) baking powder
- 1/2 teaspoon salt
- 1 Tbsp +1 teaspoon (28 grams) honey
To make the glaze:
- 1 1/2 cups (170 grams) powdered sugar (confectioners or icing)
- 1/4 cup (57 grams) (about juice of 1 orange)
Mise En Place:
Cut the butter into 1/2 inch cubes. Return them to the refrigerator for a minimum of 30 minutes.
At least 15 minutes before whipping into a medium metal bowl place the heavy cream. Cover and refrigerate with the mixers beaters alongside.
Whip the cream just until the soft peaks form when the beaters are lifted. Place in the refrigerator.
With small scissors, cut the cranberries in half.
Wash the oranges, Rinse, dry and zest them.
Make the dough:
In a large bowl whisk together the flour, sugar, baking powder, salt, and orange zest.
Add the butter, and with a fork toss to coat it with the flour. Press the butter cubes between your fingers to form very thin flakes
Stir in the cranberries.
Make a well in the center. Pour the whipped cream and honey into the well and with silicone spatula. Stir the flour mixture with the cream mixture until its all moistened.
Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few times until its slightly stretchy and can be shaped into a smooth disc.
Line the 9-inch cake pan with plastic wrap and press the dough evenly into it, or shape the dough into a 9-inch (3/4 inch) disc if not using the pan. Press in any loose cranberries. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to overnight.
Bake The Scones
Bake for 10 minutes. For even baking, rotate the cookie sheets halfway around. Continue baking for 10 to 15 minutes.
If baking frozen scones, bake first for 20 minutes, rotate the cookie sheet, then cover loosely with foil and continue baking for 10 minutes longer.
If baking half sized scones, bake for 10 minutes, then rotate the pan and bake for 5 minutes longer.
Set the cookie sheet, on a wire rack. Transfer to a cooling rack until to cool. These scones will be slightly moist. If you prefer a drier scone allow to sit overnight uncovered.
Make The Glaze:
In a small mixing bowl, stir together the powdered sugar and orange juice. If you want a thinner glaze, add less powdered sugar or more orange juice. If you like a thicker glaze, add more powdered glaze or less orange juice. Drizzle over cooled scones.
- Be sure to measure your flour. You want to scoop it with a spoon, and then level it off with a knife. Here is a tutorial on how to do that. For best accuracy, it's best to use a kitchen scale.
- You want to chill the bowl and beaters for the heavy cream before whipping it. The cold bowl and beaters will help to whip the cream.
- You want to cut the cranberries in half so that each bite has even bits of cranberry running through it.
- Make sure to use cold butter for the scones. You want butter that doesn't get incorporated into the flour so that it steams in the oven and creates wonderful flakiness.
- Chill that dough. It's totally worth it. Chilling the dough will solidify the butter even more. This will create a flakier scone in the end.
- Adapted from Rose's Baking Basics by Rose Levy Beranbaum