- 2 1/2 c. flour
- 2 T. sugar
- 1 T. baking powder
- 1/4 tsp. salt
- 1/2 T. orange zest
- 1/2 c. cold butter (1 stick) – cut in chunks
- 2 large eggs (lightly beaten)
- 1/2 c. heavy cream (plus 1 T. for brushing tops)
- 3/4 c. dried cranberries
- 1 T. raw or turbinado sugar
- 2/3 c. powdered sugar
- 1 T. squeezed orange juice
STEP 1: Prep.
Preheat oven to 400 deg.
Line cookie sheet with parchment paper.
Beat eggs and cream together.
Note: I like to use a stainless-steel mixing bowls when making scones. They work well with a pastry blender and the butter keeps a little colder.
STEP 2: Making the batter.
Mix/sift dry ingredients together. Add orange zest. Cut-in cold butter with two knives or a pastry blender. Mix until dough becomes crumbly.
Then add the lightly beaten eggs and cream. Save the 1 T. of cream for brushing tops of the scones before baking.
Fold in the dried cranberries.
STEP 3: Making the scones.
Remove dough from bowl and place on a lightly floured board or surface. With a floured rolling pin, roll dough to a ¾” thickness. Using a round biscuit cutter, cut scones. Push down and then up, do not twist cutter. Collect scrapes and repeat process. (For larger scones, cut dough into 8 pie slices.)
STEP 4: Prepping scones for baking.
Place scones on baking sheet with parchment paper. With a pastry brush, brush tops with remaining cream. Then sprinkle tops with raw sugar. Bake for 20-25 minutes or until tops and bottoms are slightly brown. Place on cooling rack with wax paper placed below rack. This will catch any of the glazing drips. Let cool 15 minutes.
STEP 5: Glaze
Whisk together powdered sugar and orange juice. The consistency should be pourable.
Gradually, pour over slightly cooled scones.
Scones can be stored in an airtight container for 2-3 days, or frozen.
Keywords: cranberry orange scones, scones