A festive recipe for orange cranberry scones with orange zest and fresh cranberries, finished with cranberry glaze.
2 cups white flour
1/3 cup sugar
2 teaspoons baking powder
1/2 cup butter, cold, cut into small pieces
1/2 cup 35% heavy cream
zest of one orange
1 teaspoon vanilla
1 cup fresh cranberries, divided
1 tablespoon milk
1 tablespoon icing sugar, sifted
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cut 3/4 cup of cranberries in half. Reserve the other 1/4 cup for the cranberry glaze.
Mix the flour, sugar, and baking powder together in a bowl.
Use a fork or pastry cutter to blend the cold butter into the flour until the mixture is coarse and sandy. The butter pieces in the flour should be no bigger than green peas.
Add the cream, orange zest, vanilla, and 3/4 cup of halved cranberries to the flour mixture. Mix gently and quickly with your hands until everything comes together to make a rough dough.
Sprinkle a work surface lightly with flour. With your fingertips, pat the scone dough into an 18cm (7-inch) disk. Cut the dough into 8 wedges and brush each scone with a bit of cream.
Place scones on prepared baking sheet. Bake for 20-25 minutes, or until golden. Cool on a rack and glaze.
Make The Cranberry Glaze – Combine 1/4 cup fresh cranberries and milk in a blender. Purée until smooth then strain, reserving pink milk. Add sifted icing sugar, one teaspoon at a time, to make a smooth runny icing. Drizzle over cooled scones.
Make these scones vegan by substituting vegan butter for regular butter, and vegan creamer for heavy cream.
Keywords: orange cranberry scones, scone recipe, orange scones, cream tea scones