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orange cranberry scones

Orange Cranberry Scones

Prep Time 15 mins
Chill Time 30 mins
Total Time 45 mins
Course baked treats
Servings 12 scones

Ingredients
  

  • 2 cups all-purpose flour + 1/4 cup for work surface
  • 3 tsp baking powder
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp orange extract
  • 1 tsp orange zest preferably organic
  • 1 cup craisins

Glaze

  • 2/3 cup powdered sugar
  • 1-2 tbsp fresh orange juice

Instructions
 

  • Line a large, rimmed baking parchment paper or a Silpat® baking mat. Set aside.
  • Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
  • In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
  • Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
  • Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
  • Transfer the scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
  • Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
  • While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
  • Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!