Cranberry Orange Scone
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Scones are sweet or savory, perfect with coffee and tea, wonderful accompaniment at baby showers, bridal teas, brunch, snack time, bake sales, Mother’s Day, and wherever muffins or coffee are appropriate.
History & Origins
A scone is a traditional British and Irish baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea.
Scones here in the U.S. are typically sweet and buttery, made with copious amounts of fat, heavy cream, and egg to create a dense yet surprisingly crumbly crumb structure that falls apart at the softest bite and melts in your mouth.
Read More: https://www.tastingtable.com/1154364/british-vs-american-scones-is-there-a-difference/
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt – I prefer kosher salt but you can use table salt or sea salt as well
- Butter – use unsalted butter and make sure it’s super cold.
- Sour Cream – you can also use plain greek yogurt
- Heavy Cream
- Egg
- Vanilla Extract –
- Orange – depending on the size of the orange you can get about 1-2 TBS of zest out of one orange. You can use half for the scone dough and half for the icing.
- Cranberries – I love buying fresh cranberries during the fall season and store them in my freezer for recipes such as these.
Icing Ingredients
- Powdered Sugar
- Orange Juice – use the juice from the freshly zested orange
- Orange Zest – depending on the size of the orange you can get about 1-2 TBS of zest out of one orange.
How to Make
In a large bowl whisk together flour, sugar, baking powder and salt.
Cube the cold butter into small squares. Using your fingers (or pastry blender or fork) combine the flour mixture and cold butter until the butter resembles coarse meal.
In the same bowl, add the sour cream, heavy cream, egg, vanilla extract, and orange zest and mix on low until just combined. Do not overmix.
Fold in the cranberries.
How to Form
Using an 8″ round cake pan lined with plastic wrap, scoop the batter into the pan and spread evenly. Cover with plastic wrap and place in the freezer for 1 hour to chill or overnight if you’d like to bake them the next day or later in the week.
How to Bake
Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
Remove the scone dough from the freezer and cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a bit of the heavy cream.
Bake for 15-18 minutes or until edges are golden brown.
Remove scones from the baking sheet and allow them to cool for at least 30 minutes before drizzling with the icing.
To Make the Glaze
Whisk together the powdered sugar, orange zest, and freshly squeezed orange juice until smooth and the consistency is similar to pancake syrup. Pour icing into a piping bag or ziplock bag and snip the tip off the corner and drizzle each scone.
If the icing is too thick, add a touch more orange juice. If the consistency is too thin, add a little more powdered sugar. A little liquid goes a long way so less is always more in reaching your desired consistency.
Equipment
Stand Mixer (optional but be careful because you can easily over mix the dough this way.)
Recipe Success
To have the most success when it comes to making scones always remember less is more.
Overmixing: You don’t want to over-mix the dough so if you’re using a pastry blender and hand mixing, the odds of over-mixing are slim. However, if you use a stand mixer, you can easily over-mix the dough.
Keep Things Cold: make sure the butter, heavy cream, sour cream are all cold. By keeping the butter cold, as it bakes in the oven, it melts and creates air pockets which keeps the dough light and airy.
Cranberry Orange Scone
These Cranberry Orange Scone recipe is perfect to eat with your favorite cup of coffee or hot tea. These can easily be made for bridal teas or baby showers or for any occasion you want a tasty treat.
Scone Ingredients
Icing Ingredients
Instructions
Scone Dough Instructions
-
In a large bowl whisk together flour, sugar, baking powder and salt.
-
Cube the cold butter into small squares. Using your fingers (or pastry blender or fork) combine the flour mixture and cold butter until the butter resembles coarse meal.
-
In the same bowl, add the sour cream, heavy cream, egg, vanilla extract, and orange zest and mix on low until just combined. Do not overmix.
-
Fold in the cranberries.
How to Form
-
In an 8" cake pan drape plastic wrap inside the pan so you can easily remove the dough.
-
Scoop the batter into the pan and spread evenly. Cover the dough with another piece of plastic wrap and press gently to create an even thickness.
-
Place in the freezer for 1 hour to chill.Â
To prepare for baking later in the week, place in freezer and then cut and bake.
Baking Instructions
-
Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
-
Remove the scone dough from the freezer and cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a bit of the heavy cream.
-
Bake for 15-18 minutes or until edges are golden brown.
-
Remove scones from the baking sheet and allow them to cool for at least 30 minutes before drizzling with the icing.
Icing Instructions
-
Whisk together the powdered sugar, orange zest, and freshly squeezed orange juice until smooth and the consistency is similar to pancake syrup. Pour icing into a piping bag or ziplock bag and snip the tip off the corner and drizzle each scone.
If the icing is too thick, add a touch more orange juice. If the consistency is too thin, add a little more powdered sugar. A little liquid goes a long way so less is always more in reaching your desired consistency.
Equipment
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 362.27kcal
- % Daily Value *
- Total Fat 17.85g28%
- Saturated Fat 10.75g54%
- Cholesterol 70.44mg24%
- Sodium 315.07mg14%
- Potassium 86.34mg3%
- Total Carbohydrate 46.24g16%
- Dietary Fiber 1.46g6%
- Sugars 20.38g
- Protein 4.74g10%
- Vitamin A 609.77 IU
- Vitamin C 5 mg
- Calcium 116.17 mg
- Iron 1.8 mg
- Vitamin D 0.49 mcg
- Vitamin E 0.71 mg
- Vitamin K 2.19 mcg
- Thiamin 0.26 mg
- Riboflavin 0.23 mg
- Niacin 1.91 mg
- Vitamin B6 0.04 mg
- Folate 62.73 mcg
- Vitamin B12 0.12 mcg
- Pantothenic Acid 0.35 mg
- Phosphorus 96.04 mg
- Magnesium 11.38 mg
- Zinc 0.39 mg
- Selenium 13.45 mcg
- Copper 0.07 mg
- Manganese 0.27 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrition values are estimates only.
Note
Overmixing: You don't want to over-mix the dough so if you're using a pastry blender and hand mixing, the odds of over-mixing are slim. However, if you use a stand mixer, you can easily over-mix the dough.
Keep Things Cold: make sure the butter, heavy cream, sour cream are all cold. By keeping the butter cold, as it bakes in the oven, it melts and creates air pockets which keeps the dough light and airy.
Prepare Ahead: To prepare for baking later in the week, place dough in the freezer and then cut and bake according to the instructions.
Bake Ahead: You can also bake them ahead of time, allow to cool, then freeze. Remove from freezer and prepare icing according to instructions.
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Frequently Asked Questions
Can I bake these ahead of time?
Yes! Cut and bake according to the instructions. Allow to cool completely, place in airtight container and then freeze. Remove from freezer 30 minutes to 1 hour ahead of serving and prepare icing according to instructions.
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