Bright pops of tart cranberries stud a soft and flaky, slightly sweet, melt-in-your-mouth scone with a hint of orange. Orange sugar and a tart orange glaze finish these beauties off for the best scone you’ve ever eaten.

Now is a great time to mention that the scone on That Which Nourishes are not the dry, bland creations that gave scones a bad reputation. No, mine are like tender and sweet biscuits with fruit and frosting. I have had several folks tell me they are the best scones they have ever had!  I promise, you can’t go wrong! I have Glazed Raspberry Almond Scones as well as Pumpkin Cream Cheese Scones on my site. We even made a scone-making video on my Facebook page during lockdown last year, and Mr. That Which Nourishes helped demonstrate how easy they are to make! If you can make a biscuit (yes, you sure can!) you can make a scone that will most certainly change your life.

Okay, so the trick to light and fluffy scones and biscuits is to touch the dough the least amount possible.  Contrary to popular opinion, you never need to knead a good biscuit or scone dough.  So know that going in.  I use my stand mixer, ever so sparingly, but you can also make this very nicely by hand with a pastry cutter.

Begin by halving 1 c. of fresh cranberries. Wash and pat them dry and then toss them with 2 tsp. sugar. Zest one large orange and divide in half. You’ll put half into the scone batter and the other half into all bowl. To the bowl, add 2 T. raw sugar and use your fingers to work the zest well into the sugar and let it sit until later.

Now for the dry ingredients.  Mix the following well:

• 2 c. flour
• 1 T. baking powder
• 3 T. sugar
• 1/2 tsp. salt.

To the dry mixture, add 6 T. cold butter cubed into smaller pieces and 1/2 tsp. orange extract.  Mix into the dry ingredients until the mixture resembles coarse crumbs.  Drizzle in 1 cup of heavy cream just untilthe mixture is barely moistened.  There will be lots of crumbs as well.  That’s okay.  Just trust me here.

Gently fold in the sugared cranberries and the first half of the orange zest.

Your creation thus far is going to look like a crumb-y mess that cannot possibly turn out.  Hang in there.

Onto a cutting board or parchment paper, pour the whole thing and just gently pat it together into a circle that is approximately 3/4-1 inch thick.  Only patting will make a shape that magically sticks together without toughening the dough.

It’s okay if there are dry-looking crumbs here and there.  Cut the dough like you would cut a pie into eight even wedges using a very sharp knife.  Carefully transfer the wedges to a parchment paper lined cookie sheet.  Pat together anything that looks like it’s falling apart.

Sprinkle them with the orange sugar. Bake in a preheated 400 degree oven for 15-18 minutes or until barely golden brown.  Let them cool for 10 minutes or so and then move to a cooling rack.

To make the glaze whisk together 1 c. powdered sugar with 2-4 T. orange juice adding a little at a time until it is thin enough to drizzle.  

While still barely warm drizzle with the glaze.

Makes 8 gorgeous scones that taste best when eaten on the same day as you bake them.

And here’s a tip that changed my life.  Scones can be made ahead and frozen successfully!  Make them all the way through to where you would typically bake them.  Put them on a cookie sheet and put them into the freezer until frozen through (only a few hours).  Remove and place carefully into plastic bags.  Mark the bag with the date as they tend to only be good for up to about 30 days.

To bake frozen scones, put them back onto a cookie sheet and bake in the preheated oven according to original directions being prepared to add a few minutes extra to the bake time.

I know, amazing, right? 

Orange Cranberry Scones

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Bright pops of tart cranberries stud a soft and flaky, slightly sweet, melt-in-your-mouth scone with a hint of orange. Orange sugar and a tart orange glaze finish these beauties off for the best scone you've ever eaten.

Alison: That Which Nourishes

Serves: 8 scones

Grocery List

• 2 c. flour
• 1 T. baking powder
• 3 T. sugar
• ½ tsp. kosher salt
• 6 T. unsalted butter
• 1 c. heavy cream
• The zest and juice of 1 orange
• 2 T. raw sugar
• ½ tsp. orange extract
• 1 c. cranberries + 2 tsp. sugar
• 1 c. powdered sugar

Here's how...

1. Begin by halving 1 c. of fresh cranberries. Wash and pat them dry and then toss them with 2 tsp. sugar.
2. Zest one large orange and divide in half. You'll put half into the scone batter and the other half into all bowl. To the bowl, add 2 T. raw sugar and use your fingers to work the zest well into the sugar and let it sit until later.
3. Mix the flour, baking powder, salt, and 3 T. sugar.
4. To the dry mixture, add 6 T. cold butter cubed into smaller pieces and ½ tsp. orange extract. Mix into the dry ingredients until the mixture resembles coarse crumbs. Drizzle in 1 cup of heavy cream just untilthe mixture is barely moistened.
5. Gently fold in the sugared cranberries and the first half of the orange zest.
6. Onto a cutting board or parchment paper, pour the whole thing and just gently pat it together into a circle that is approximately ¾-1 inch thick.  Only patting will make a shape that magically sticks together without toughening the dough.
7. It’s okay if there are dry-looking crumbs here and there.  Cut the dough like you would cut a pie into eight even wedges using a very sharp knife.  Carefully transfer the wedges to a parchment paper lined cookie sheet.  Pat together anything that looks like it’s falling apart.
8. Sprinkle them with the orange sugar.
9. Bake in a preheated 400 degree oven for 15-18 minutes or until barely golden brown.
10. Let them cool for 10 minutes or so and then move to a cooling rack.
11. To make the glaze whisk together 1 c. powdered sugar with 2-4 T. orange juice adding a little at a time until it is thin enough to drizzle.
12. While still barely warm drizzle with the glaze.
13. See post for how to freeze.

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