Cranberry-Orange Scones
adapted from The Williams Sonoma Baking Book
Ingredients
- 3 cups (15oz) all purpose flour
- 3 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- grated zest of 1 orange, or 1 tsp orange oil
- 10 tbsp cold unsalted butter, cut into pieces
- 1 cup (8 fl oz) cold buttermilk
- 1 cup (6 oz) frozen or dried cranberries
- 3/4 cup (3 oz) powdered sugar, sifted
- 1 tbsp fresh orange juice, or as needed
Directions
Preheat oven to 425.
In a bowl, sift together the flour, sugar, baking powder, baking soda, salt, and orange zest. Add the butter to the flour mixture. Using a pastry blender cut the butter until the mixture resembles coarse crumbs.
Add the buttermilk to the flour mixture all at once and stir until a sticky dough forms. Stir in the cranberries until evenly distributed.
Scrape the sides and bottom of the bowl and turn the dough out onto a lightly floured work surface. With floured hands, gently knead the dough 8-10 strokes, it will be very soft. Press the dough into a thick circle. Cut into 8 pieces.
Place the wedges, 2 inches apart onto a baking sheet or pizza stone. Bake until the scones are golden brown 14-18 minutes. Transfer to wire racks.
In a small bowl, stir together the powdered sugar with the orange juice until smooth. Adjust the consistency with a little more juice, if needed; it should be thick but pourable. Using a pastry brush, top warm scone with glaze. Let stand 10 minutes to set.
Follow my blog with Bloglovin