Ever since recovering from the worst cold ever (gross, I know), I keep craving orange things. Orange smoothies, orange candy, orange donuts… my body needs its Vitamin C, right?! Okay so maybe my body is a little confused. Nevertheless, I decided to whip up one of my favorite scone flavor combos- the old cranberry/orange duo. You’re welcome.
I wish I had something more scientific to say about these… Umm the orange and cranberry combination is delicious. The scones are baked at a high heat (425 degrees) which gives them an awesome crunch. They have a whole tablespoon of baking soda and ice cold butter in them to make sure they have adequate “lift”. There you have it.
2 & 3/4 cup all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking soda
1/2 cup (1 stick) butter, cold
1/2 cup dried cranberries
3/4 cup milk
1 teaspoon vanilla extract
for the glaze:
1 cup powdered sugar
2 tablespoons warm water
1 teaspoon orange zest
- In a large mixing bowl, mix together the flour, sugar, salt and baking powder.
- Cut in the butter, until butter chunks are pea-size, add cranberries
- In a separate bowl, mix together the eggs, vanilla, and milk
- Create a “well” in the dry ingredients and add wet ingredients until just combined
- Place dough on parchment paper, and pat into a 10 inch disk
- Preheat oven to 425 degrees, place dough in freezer for 20 minutes
- Remove dough from freezer, slice into 8-10 triangles, brush tops with heavy cream if you’d like
- Bake for 12-14 minutes, or until golden brown
Remove scones from oven and allow to cool.