Cranberry-Orange Scones

Happy New Year friends!

I LOVE this recipe and the classic flavor combination of cranberry and orange. The key is using fresh(or frozen) cranberries since they just barely cook and sort of pop in your mouth. Their tart but jam-like sweetness is irresistible. I hope you enjoy them as much as we do!
Cranberry-Orange Scones (makes 6 large scones)
recipe adapted from AllRecipes

2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbs frozen butter(1 stick)
zest of 1 orange(about a teaspoon)
1/2 cup sour cream
1 large egg
1 Tbs heavy cream(or half and half)
1/2 cup fresh cranberries

1 cup powdered sugar(might need more depending on consistency you are going for)
3 tablespoons orange juice
1/4 tsp orange zest

Preheat oven to 400 degrees. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.

Grate frozen butter on a the large holes of a box grater into flour mixture; use your fingers to work in butter (mixture should resemble coarse meal). Add orange zest.

In a small bowl, whisk sour cream, egg, and cream until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add fresh cranberries. Use your hands to press the dough against the bowl into a ball. Mix until mixture is barely coming together then pour out onto a clean, floured surface. Press into a 7-8 inch disk about an inch thick.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.

Use a sharp knife or bench scraper to cut into 6 triangles; place on a cookie sheet (preferably lined with a silicon baking sheet), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for at least 15 minutes before drizzling the icing.

For the icing, just add all 3 ingredients to a small bowl. Mix until smooth and adjust consistency so it resembles thick paste. You may need to add more powdered sugar or OJ.

No comments