I think cranberry orange is my absolutely favourite scone flavour. These are yummy with wonderful flavours of sweet and tart. For a change of pace, change out the cranberries for blueberries and the orange for lemon to make blueberry lemon scones. If you’re not a fan of glaze, simply sprinkle with granulated sugar or icing sugar while still warm.
Cranberry Orange Scones
Summary: These are classic scones, flavoured with orange zest and dried cranberries. Try substituting lemon zest for the orange and adding blueberries for a change.
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbsp. grated orange zest
- 3/4 cup chilled, unsalted butter, cut into 1/2-inch pieces
- 3/4 cup dried cranberries
- 1 cup chilled buttermilk (or try heavy cream for a richer scone)
- For glaze:
- 1/2 cup sifted confectioners’ sugar
- 1 teaspoon freshly grated orange zest
- 1 tablespoon fresh orange juice
- Preheat oven to 400. Line a baking sheet with parchment paper.
- Sift together flour, sugar, baking powder, soda, and salt into large bowl. Mix in orange zest. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface. Knead briefly to bind dough. Form dough into 1-inch thick round and cut into 8 wedges.
- Transfer wedges to prepared baking sheet, spacing 2 inches apart.
- Prepare glaze by combining confectioners sugar, orange juice and orange zest in a small bowl.
- Bake until tops of scones are golden brown, about 25 minutes. Brush or drizzle scones with glaze while still warm. Enjoy!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Number of servings (yield): 8