Orange and cranberry complement each other in many recipes. This one is no different. The crispness of the orange goes well with the tartness of fresh cranberries, creating a wholly refreshing scone.
Source: Simply Scones by Leslie Weiner and Barbara Albright
1/2 cup fresh cranberries
1/4 cup plus 2 tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chopped
2 large eggs
2-4 tbsp orange juice
1 tsp vanilla extract
1/2 tsp grated orange peel
1. Preheat the oven to 400ºF.
2. Stir together 2 tbsp of sugar and cranberries and sit for 5 minutes.
3. In a large bowl stir the flour, 1/4 cup sugar, baking powder, and salt.
4. With a pastry cutter, work the butter into the flour mix until it resembles coarse sand. Some pebbles of butter are okay.
5. In a small bowl, combine the eggs, vanilla, 2 tbsp orange juice and orange peel.
6. Add the egg mixture to the dry mix and stir to mix. The dough should be sticky. If it is not, add more orange juice in small increments.
7. Lightly flour your hands and gently knead the cranberries into the dough.
8. With lightly floured hands, flatten the dough onto the prepared baking sheet and cut into eighths with a serrated knife.
9. Bake for 20-25 mins or until golden on top. Remove from oven and place on a rack to cool, recutting the scones if necessary.
10. cool for 5 minutes, then serve either warm or cool.
|I used dried orange peel in this recipe because I didn’t have a fresh orange to zest, but it turned out well.|
|This recipe calls for the cranberries to be soaked in 2 tbsp of sugar for 5 minutes.|
|Only add the cranberries after you’ve already mixed the dough.
Make sure that your dough is sticky and wet.
|Don’t squish the cranberries in too hard, or they will bleed into the dough.|
|Cut the scones, but don’t separate them. If you need to recut them when they’re cooked, do so then.|
The cranberry and orange flavor is refreshing and light. These are great morning scones to serve as breakfast.