Cranberry orange scones are pretty much my idea of baking bliss. Cranberries and oranges (or tangerines, which I used to make these) go together like peanut butter and jelly. And somehow cranberries and oranges fit perfectly into the Christmas season.
Anyone who has read Chattavore for very much might know that I kind of have a thing for biscuits. We eat biscuits for breakfast nearly every Saturday and I could make them in my sleep. I’ve published biscuits for one, whole wheat biscuits, baking powder biscuits, and pimento cheese biscuits here. Scones? More or less fancy dressed up sweet (usually, anyway) biscuits. Hence I love scones too.
You guys might have noticed that I love America’s Test Kitchen/Cook’s Illustrated a little bit too. They pretty much have the answer for everything, scones included. When I need a baking recipe my Cook’s Illustrated Baking Book (which Philip was so proud of himself for finding at McKay, our favorite used book store) is the first place I turn. Nine times out of ten I find the answer. Their recipe for blueberry scones has been my go-to, so I wasn’t too surprised to discover a pretty much perfect recipe for cranberry orange scones. I adapted mine a little, subbing in some whole wheat flour (because I’m healthy like that) and adding a glaze that turned out more like a syrup because it soaked into the scones but was still pretty delicious.
These cranberry orange scones would be perfect on your Christmas breakfast table!
What will you be serving at your Christmas breakfast?
Mary
Yield: 8 scones
Cranberry Orange SconesThis recipe is adapted from The Cook's Illustrated Baking Book.
20 minPrep Time:
15 minCook Time:
35 minTotal Time:
Save Recipe
Ingredients
- 2 cups (10 ounces) all-purpose flour (I used 5 ounces all-purpose and 5 ounces white whole wheat)
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons unsalted butter
- 1 teaspoon orange zest
- 1/2 cup dried cranberries
- 1 cup heavy cream
- 2 tablespoons orange juice
- 6 tablespoons confectioner’s sugar
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, salt, and baking powder.
- Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Add the zest and cranberries. Stir in the heavy cream until a dough forms.
- Turn the dough onto a floured surface and knead lightly a few times until the dough holds together. Press into a nine-inch disk and cut into eight wedges.
- Bake the scones on the prepared pan for 12-16 minutes, until light golden and cooked through. Remove to a cooling rack and cool for ten minutes.
- While the scones are cooling, whisk together the confectioner’s sugar and the orange juice together. Drizzle over the tops of the scones. Serve warm.
Notes
Scones may be made ahead and frozen. Just pull out as many as you need an bake according to directions, allowing a couple more minutes to account for thawing.
7.8.1.2274https://chattavore.com/cranberry-orange-scones/
Mary
Yield: 8 scones
This recipe is adapted from The Cook's Illustrated Baking Book.
20 minPrep Time:
15 minCook Time:
35 minTotal Time:
Save Recipe
Ingredients
- 2 cups (10 ounces) all-purpose flour (I used 5 ounces all-purpose and 5 ounces white whole wheat)
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons unsalted butter
- 1 teaspoon orange zest
- 1/2 cup dried cranberries
- 1 cup heavy cream
- 2 tablespoons orange juice
- 6 tablespoons confectioner’s sugar
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, salt, and baking powder.
- Using a pastry blender or your fingertips, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Add the zest and cranberries. Stir in the heavy cream until a dough forms.
- Turn the dough onto a floured surface and knead lightly a few times until the dough holds together. Press into a nine-inch disk and cut into eight wedges.
- Bake the scones on the prepared pan for 12-16 minutes, until light golden and cooked through. Remove to a cooling rack and cool for ten minutes.
- While the scones are cooling, whisk together the confectioner’s sugar and the orange juice together. Drizzle over the tops of the scones. Serve warm.
Notes
Scones may be made ahead and frozen. Just pull out as many as you need an bake according to directions, allowing a couple more minutes to account for thawing.
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