Cranberry Orange Scones

These bright treats are sure to please your taste buds. Tart and just sweet enough to satisfy your cravings.

Ingredients List

• 1/8 tsp Orange Extract
• 1/4 c Granulated Sugar
• 2 1/4 c All-Purpose Flour
• 1 Tb Baking Powder
• 1/2 tsp Fine Salt
• 1/2 c Unsalted Butter, cold & cut or grated
• 1 c Dried Cranberries
• Orange Juice (enough to cover cranberries to soak, about 1 cup, 4-6 tsp for the glaze)
• 1/2 c Buttermilk, cold
• 1/2 c Heavy Cream, cold; plus for brushing
• 1 c Confectioner’s Sugar
• pinch Salt

Instructions

1. Combine cranberries and orange juice in a container. Allow cranberries to soak for 30 minutes to 2 hours. You can soak in the fridge overnight, if you like to set up the day before a bake.
2. Preheat oven to 400°F.
3. Season the sugar with orange extract. Mixing with a fork or your fingers. The goal is to work the flavor into the sugar.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add your flour mix to the sugar mix.
6. Take the butter out of the fridge and dump it into the mixture. Using your fingers, work the butter into the flour. The goal is pea sized clumps that are completely covered in the mixture.
7. Strain the cranberries, saving the orange juice for the glaze.
8. Add cranberries to the mixture.
9. Make a well in the center and pour in your buttermilk and heavy cream.
10. Stir to combine until the dough has a shaggy texture.
11. On a lightly floured surface, form the dough until it’s 1″ thick. Fold in half and form it again.
    1. Cookie Cutter: Form the dough until its about 1″ thick. Dip your favorite cookie cutter in flour, then cut out a scone. Repeat until you’ve made all of the scones you can. Reform the dough and repeat. Any dough that’s left over after the second time, freestyle form it into a shape. Place all scones on a baking sheet.
    2. Circle Variation: Form the dough into a circle, cut half 4 times, creating 8 equal sections. You can bake it whole and break it apart after its baked. Place scone circle on a baking sheet.
    3. Square Variation: Create a 1″ thick square. Cut it into thirds along two sides, creating 9 squares.
       1. Separate them and place them on the cookie sheet as-is.
          OR
       2. Cut them in half. Leaving the 9 squares formed, transfer them to the baking sheet. The halved cuts can be separated after baking.
12. Brush the scones with heavy cream. Optionally, sprinkle extra granulated sugar over the tops for a little texture.
13. Bake scones for 18-25 minutes. You’re looking for a golden bottom and cooked through.
14. In a separate bowl, combine confectioner’s sugar, 4 tsp orange juice, and a pinch of salt. Whisk until smooth, adding an extra tsp until you like the consistency.
15. When the scones are ready, pull them out and allow them to cool on the pan for 15 minutes.
16. Drizzle with your glaze. (You can dip them like I did in the photo, but I received the best feedback from drizzled glaze.)

Notes

• Grater Cautions
  • Be careful if you choose to grate your butter. The grater and my right hand are trapped in an enemies to lovers romantasy novel. Right now, the grater is winning. But the first cut did leave me with a heart-shaped scar on my thumb so hope isn’t completely lost. For the time being, I cut my butter with a knife and store it in the fridge until I’m ready for it. If you go this route, cut the butter while its soft enough that you can cut it without too much force.
• Orange Juice Alternatives
  • If you don’t have orange juice, orange spice tea is a delicious alternative for the glaze.
  • You can also use orange extract, but you might need a little liquid to make the glaze. If you use a 1:1 replacement of pure extract, you might find the flavor to be a little medicinal.
• Glaze
  • I’ve found that it’s easier to add more liquids to icing than adding in more confectioner’s sugar (AKA powdered sugar). That said, if your glaze is too runny, you can add in more confectioner’s sugar. I recommend adding a little at a time with a flour sifter, if you have one. If not, a fine strainer or even a fork will do in a pinch. The goal is to break up the sugar before it is adding into the bowl.
• Fridge Storage
  • Store in an airtight container for a couple days in the fridge.
• Freezer Storage
  • When cooled and the glaze is dried, place scones in freezer. I use a cutting board covered in parchment paper or a small baking sheet. When frozen, remove scones and wrap them in plastic wrap. Place those scones in a zippered pouch and leave in the freezer.
  • I’m not sure how long they last because we crushed our leftovers in less than a month. When further testing is completed, I’ll update this post!

Thank you for visiting Mystic Flame Oven!

Can’t wait to see you around the hearth soon.