Orange and Cranberry Scones

These orange and cranberry scones are so light and flaky. They are flavored with orange zest and dried cranberries, and are drizzled with an orange juice glaze.

These orange and cranberry scones are easy to assemble the night before serving them. Just mix the dough, roll it out and cut them with a biscuit cutter, pop them in the refrigerator, and bake them in the morning.

These scones are enriched with lots of butter and eggs, as well as heavy cream, yet they are so light and flaky. This is because the butter is cut up in small pieces and distributed throughout the dough, but not fully incorporated so that when the shaped scones hit the oven the water in the butter evaporates and creates steam within the dough.

P.S. If you are a scones fan, be sure to try Gruyère Prosciutto scones, pancetta cheddar chive scones, singing hinnies, strawberry scones, pumpkin scones and cherry scones.

Orange and cranberry scones shopping list:

To make these scones, you will need all purpose flour, sugar, baking powder, salt.

You'll also need some butter, 4 extra large eggs, heavy cream, and dried cranberries. 

You will also need some freshly grated orange zest.

I substituted some zest from tangelos. Our tangelo tree is loaded with fruit this time of year, and the color is gorgeous.

To cut these scones, I used a 3-inch round fluted cookie cutter from this set.

These scones are amazingly delicious. I shared them with my colleagues at work and they quickly disappeared. In fact, my husband was kind of sad that I didn't leave some at home.

The combination of the flavors of orange and cranberry is pretty awesome too.

Scones are typically leavened with baking powder, and can be either sweet or savory.

These scones include a lot more eggs than you might be used to, but the results are delicious.

Mixing these was king of unwieldy. The dough was sometimes a hot mess in the stand mixer, but once I gathered it together on a floured work surface after mixing it in the mixer, it was easy to cut the dough into rounds.

This month, the Baking Bloggers are making Scones. Be sure to check out everyone's recipes.

• Baileys Irish Cream Almond Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Basic Tea Time Scones from Sid's Sea Palm Cooking
• Coconut Mango Scones from Caroline's Cooking
• Cran-Cherry Orange Scones from Making Miracles
• Irish Cream Scones from Tara's Multicultural Table
• Lemonade Scones from Sneha's Recipe
• Oatmeal Currant Scones from Palatable Pastime
• Savory Cheesy Chive Scones from Culinary Adventures with Camilla
• Savory Mediterranean Scones from Food Lust People Love
• Sourdough Mango Scones from A Day in the Life on the Farm

Orange and Cranberry Scones

These orange and cranberry scones are light and flaky. Plus, they can be assembled the night before and baked the next day.

Orange and Cranberry Scones

Yield: 16 scones

Author: Karen Kerr

These orange and cranberry scones are so light and flaky. They are flavored with orange zest and dried cranberries, and are drizzled with an orange juice glaze.

ingredients:

• 4 cups (20 ounces) plus 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 teaspoons freshly grated zest of an orange
• 12 ounces cold unsalted butter, grated and kept cold
• 240 grams beaten eggs (4 extra large eggs, or 5 large eggs, minus about 1 tablespoon)
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg beaten with a tablespoon of water for the egg wash
• Sparking sugar
• 1/2 cup plus two tablespoons confectioner's sugar 
• 4 teaspoons freshly squeezed orange juice

instructions:

How to cook Orange and Cranberry Scones

1. Heat the oven to 400 degrees F. 
2. Line a baking sheet with parchment paper. 
3. In the bowl of a stand mixer, mix four cups of the flour, 1/4 cup of the sugar, the baking powder, salt, and orange zest. Add the butter and mix the dough on low speed. The butter and flour mixture should be slightly chunky. 
4. Combine the eggs and heavy cream and add them to the flour mixture and mix on low until just blended. 
5. In another bowl, toss the cranberries with 1/4 cup of flour and add the mixture to the dough. Mix on low until just blended. 
6. Turn the dough out onto a well floured work surface and roll it out to just under 1 inch thick. Using a 3 inch round cookie cutter, cut the dough into rounds. 
7. Place the rounds onto a parchment lined baking sheet. 
8. Gather up the scraps, re-roll, and cut out more scones. 
9. Brush the tops of the scones with egg wash, sprinkle with sparkling sugar, and bake the scones for 20 to 25 minutes. 
10. Allow the scones to cool for about 20 minutes. 
11. Whisk together the glaze ingredients (confectioner's sugar and orange juice) and drizzle over the scones. 

Calories
312.78

Fat (grams)
24.77

Sat. Fat (grams)
14.84

Carbs (grams)
21.23

Fiber (grams)
0.59

Net carbs
20.64

Sugar (grams)
18.02

Protein (grams)
3.50

Sodium (milligrams)
418.41

Cholesterol (grams)
141.57

https://www.karenskitchenstories.com/2020/03/orange-and-cranberry-scones.html

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This recipe was adapted from one of my favorite cookbooks, Barefoot Contessa at Home (2006).