13 February 2014

Cranberry-Orange Scones

Some days scones are just necessary.

Cranberry-Orange Scones
adapted from The Williams Sonoma Baking Book


  • 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

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.

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