These scones are simple to make but incredibly delicious. Cranberries and oranges are a traditional sweet-tart combination. A flaky, soft texture is produced by folding the dough several times and using a mixture of buttermilk and cream. If you would rather have a plain scone, the glaze is optional, but it gives the scone an extra boost of orange flavor.
After baking, the scones freeze nicely, but for the most extraordinary texture, thaw them at room temperature and gently reheat them before serving. You are welcome to substitute any other dried fruit for the cranberries and citrus fruit for the orange. Lime and tart cherries are also a wonderful mix.
Why This Scone Recipe Is the Best:
Quick: From beginning to end, making these simple scones only takes 30 minutes.
Flavor: The cranberry-orange combination has a wonderful, fresh taste that is ideal for the festive season.
Ideal Texture: Follow my advice to achieve the perfect texture, which is moist in the center and somewhat crunchy and flaky on the exterior. These are superior to any bakery or coffee shop.
Tips for Making the Best Scones
- It is simple to grate frozen butter into little pieces. Keep in mind that as the butter bakes, air pockets form, giving the finished product its flakiness and moist, delicate center. When baking the scones, if the butter or dough is too warm, the scones will spread more and not puff up as much as we want.
- Not Overworking the Dough: You don’t want to handle or knead the dough more than is required since the more you combine it, the harsher your scones will be, just as when you make handmade biscuits or pie crusts.
More Dessert Recipes
Orange & Cranberry Scones
- Non-stickcooking spray
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ cup packed brown sugar
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup chilled unsalted butter chopped
- 1 large egg
- ⅓ cup white sugar
- ¾ cup half and half
- 1 cup dried cranberries chopped
- ½ cup walnuts chopped
- 2 tsp fresh orange zest finely grated
- Preheat your oven to375 ºF.
- Grease 2 large-sizedcookie sheets with cooking spray.
- In a large-sizedbowl, blend together flour, baking powder, brown sugar, nutmeg and salt.
- Add the choppedbutter and mix until a coarse crumb forms.
- In another medium-sizedbowl, add egg, sugar and half-and-half and beat until well blended.
- In the bowl of flourmixture, add egg mixture and mix until well blended.
- Fold in cranberries,walnuts and orange zest.
- With your hands,knead the mixture to form a dough.
- Divide the dough into2 equal-sized portions.
- Place 1 dough portiononto a lightly floured surface and with a rolling pin, roll it into a 6-inchcircle.
- Carefully cut thedough circle in 6 tringle wedges.
- Repeat with theremaining dough portion.
- Arrange the sconesonto the prepared cookie sheets in a single layer.
- Bake forapproximately 20 minutes or until top becomes golden brown.
- Remove the cookiesheets from oven and place onto a cooling rack for about 10 minutes.
- Then invert thescones onto the cooling rack to cool completely before serving.
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