Time to ditch the blueberries for cranberries in your scones! And add an orange glaze while you're at it! #fallishere
CRANBERRY ORANGE SCONES INGREDIENTS
* 2 cups (240 gr) all-purpose flour
* 1/2 cup (100 gr) granulated sugar
* 1 TBSP baking powder
* 1/2 tsp kosher salt
* 1/2 cup (1 stick, 112 gr) very cold, unsalted butter, cut into small cubes
* 1 large egg, cold
* 1/2 cup heavy cream, cold
* 1 TBSP (15 ml) orange juice
* 2 tsp orange zest
* 1 cup (150 gr) fresh, frozen, or dried cranberries
* turbinado sugar or sanding sugar (optional)
FOR THE ORANGE GLAZE
* 1 cup (120 gr) powdered sugar
* 1 TBSP grated orange zest
* 2-4 TBSP (30-59 ml) orange juice
1.) Preheat the oven to 425 F (220 C).
2.) In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.
3.) Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your cranberries throughout the mixture at this point.
4.) Lightly whisk the heavy cream, egg, orange zest, and orange juice together. Add the wet ingredients into the bowl with the dry ingredients and stir a few times until the dough starts to form. It will be very shaggy and seam like there isn't enough liquid.
5.) Lay the dough out on a lightly floured work surface. With floured hands, gently pat out the dough to about 1" thick. Fold the dough in half and then turn it 90 degrees. Pat out and fold again about 5 more times. Be very gently with the dough here.
6.) Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired.
7.) Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.
8.) To make the orange glaze, whisk the powdered sugar and orange zest with the orange juice little by little until you have a thick but pour-able consistency.