Cranberry Orange Scones
These cream scones offer sweetness with a crumbly texture. The addition of fresh cranberries yields a tart note accompanied with the citrusy sweet notes of the orange.
- 1 cup fresh cranberries
- 1/2 cup heavy cream
- 1 large egg + 1 yolk
- 1 cup all-purpose unbleached flour
- 1 cup white whole wheat flour
- 1/3 cup + 1/2 teaspoon pure cane sugar divided
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- Zest of 1 orange
- 6 tablespoons unsalted butter
- heavy cream
- Turbinado sugar or sanding
- Halve cranberries and sprinkle with 1/2 teaspoon sugar. Set aside.
- In a measuring cup, whisk together cream and eggs. Set aside.
- In a large bowl, whisk together flours, 1/3 cup sugar, baking powder, salt, and orange zest.
- Cut butter into the flour mixture until it resembles coarse meal.
- Make a well in the center and pour in cream mixture. Using a pastry fork and/or your hands, combine until dough just comes together.
- Line baking sheet with parchment paper or Silpat. Place dough on the baking sheet and form into a 7" square (or so). Carefully add 2/3 of the cranberries to the dough. Roll the dough up as you would a cinnamon roll to seal in the cranberries. (If dough becomes too sticky, pop in the freezer for 5 minutes. Adding more flour toughens the scone.) Being careful not to overwork the dough, press into a rectangle, about 12" x 5". Press remaining cranberries on top.
- Cut into 4 equal rectangles. Cut each rectangle on the diagonal leaving you with 8 triangular scones.
- Using a pastry bench (scraper), loosen from the bottom and even place on the baking sheet.
- Lightly brush with cream and sprinkle with Turbinado sugar.
- Place in freezer. Meanwhile preheat oven to 425°F degrees.
- Once preheated, remove scones from freezer and bake for 15 minutes.
- Serve warm or cooled.
Try this tasty holiday recipe for Cranberry Orange Scones.
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