Servings
16 scones
Prep Time
25 minutes
Cook Time
1 hour
Recipe by
Tara Teaspoon
Ingredients
Scones
| 1 | orange |
| 2 | large eggs, beaten |
| ¾ cup | heavy cream |
| 1 cup (100g) | fresh or frozen cranberries, coarsely chopped* |
| ½ cup + 1 tbsp | granulated sugar, divided |
| 4 cups (500g) | all-purpose flour |
| 2 tbsp + 2 tsp | baking powder |
| ½ tsp | salt |
| 1 tsp | grated orange zest |
| 8 tbsp (1 stick) | cold Plugrà salted butter, diced |
Icing
| 1 cup | confectioners' sugar |
| 3 tbsp | orange juice |
Steps
| 1 |
Zest the orange and set the zest aside before juicing the orange. Set aside.
|
| 2 |
In a bowl or measuring cup, whisk together the eggs, cream, and 2 tablespoons orange juice; set aside.
|
| 3 |
In another bowl stir together cranberries and 1 tablespoon sugar; set aside.
|
| 4 |
Line a small baking sheet with parchment; set aside.
|
| 5 |
In a large mixing bowl mix together the remaining ½ cup remaining sugar, flour, baking powder, salt, and orange zest.
|
| 6 |
Add the butter to the flour mixture and blend with a pastry blender or your hands until the butter is evenly mixed, the mixture is sandy, and there are some butter pieces the size of small peas. Stir in the reserved cranberries.
|
| 7 |
Add the egg mixture and stir just to combine. Turn dough onto a floured work surface kneading a few times to bring the dough together. Transfer it to the small baking sheet and pat into a 10-by-6-inch rectangle that is 1 inch thick. Cover with plastic wrap and refrigerate for 30 minutes or up to 1 hour.
|
| 8 |
Heat oven to 400ºF. Line a large baking sheet with parchment.
|
| 9 |
Remove dough from fridge and transfer it to a cutting board, still on the parchment. Cut in half lengthwise, and then in fourths crosswise. You will have 8 even squares. Cut each square in half diagonally to create 16 triangle scones. Place scones on the large prepared baking sheet about an inch apart.
|
| 10 |
If desired, brush with extra cream, or an extra beaten egg for a browned top.
|
| 11 |
Bake until puffed and golden on the bottoms, 16 to 20 minutes. Remove and let cool on pan.
|
| 12 |
For the Icing
Stir together confectioners sugar and orange juice. Icing will be thick. Transfer to a ziptop bag or piping bag and cut a very small tip off one corner. Pipe icing onto scones in a drizzle. Serve immediately or store in an airtight container for up to 2 days.
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TIP
*Make quick work of chopping the cranberries by using a food processor or mini blender and pulsing just a few times.
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