Cranberry-Orange Scones

Cranberry-Orange Scones Recipe
Photo: John Montana; Styling: Elizabeth Blake
Tasty Cranberry-Orange Scones are idea for coffee and tea dates with your girlfriends, or a grab-n-go snack for your family. If you want to take out a step, skip the glaze—the scones will be sweet enough without it.

Yield:

12 scones (serving size: 1 scone)

Recipe Time

Prep: 25 Minutes
Bake: 15 Minutes
Total: 40 Minutes

Nutritional Information

Calories 223
Fat 12 g
Satfat 8 g
Protein 3 g
Carbohydrate 25 g
Fiber 1 g
Cholesterol 40 mg
Sodium 178 mg

Ingredients

Scones:
3 tablespoons packed light brown sugar
Zest of 1 orange, grated
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup dried cranberries
1 cup heavy cream
Glaze:
1/4 cup confectioners' sugar
1 teaspoon orange juice

Preparation

1. Make scones: Preheat oven to 425ºF. Line 2 large baking sheets with parchment. Place sugar and zest in a food processor; pulse 2 or 3 times to combine. Add flour, baking powder and salt; pulse to combine. Scatter butter pieces over flour mixture and pulse until butter is incorporated with a few larger pieces remaining. Add cranberries and pulse once or twice, just to mix.

2. Transfer flour mixture to a large bowl. Pour cream on top and stir with a fork until just combined; do not overmix. Line an 8-inch round baking pan with plastic wrap. Press dough into pan to form an even layer. Turn out dough onto a lightly floured countertop, carefully peel off plastic wrap and cut dough into 12 even wedges with a sharp knife. Place scones on baking sheets. Bake until light golden, 12 to 15 minutes. Cool scones on a wire rack.

3. Make glaze: Stir sugar and juice in a small bowl with a fork. Add more sugar to thicken or juice to thin if necessary. Drizzle glaze over scones and let stand 10 minutes to set.

Note:

May 2012
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