Cranberry Orange Bliss Scones
These Cranberry Orange scones are tender, buttery and filled with fresh cranberries and zesty orange. A delicious orange drizzle tops these scones off making them truly irresistible!
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Servings: 8
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ⅓ cup white cane sugar
- ¼ cup dark brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) cold butter, cut into squares
- ¾ cup heavy cream
- 1 egg
- 1 tablespoon vanilla extract
- ½ teaspoon orange extract
- 1 tablespoon orange zest *about the zest of 1 orange
- 1 ½ cups fresh cranberries *don't use dried cranberries! Frozen also works, just don't thaw first
For the Egg Wash:
- 1 egg, beaten
- 1 tespoon water
- 2 tablespoons sugar (for sprinkling over the tops)
For the Orange Drizzle:
- 1 cup confectioners sugar
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon grated orange zest
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 425° F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, salt, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, and mix well.
- Cut the cold butter into small squares and use your fingers or a pastry cutter, work the butter it into the dough until it is coarse, about the size of small peas. In a small bowl whisk together the egg, cream, vanilla, and orange exact.
- Make a well in the center of the flour mixture and pour the liquid mixture into the center. Add the fresh cranberries and gently mix. The dough will be moist. Dump the dough out onto a lightly floured work surface and knead the dough a few times, until its not too sticky to work with and comes together. Don't over knead! Form the dough into an 8 inch disc. Using a sharp knife or a pizza cutter, cut the scones into 8 equal rectangles. Carefully transfer the scone slices to the parchment lined baking sheet, leaving about 2 inches apart.
- In a small dish, beat the egg and water for the egg wash. Lightly brush each scone with the egg wash and sprinkle with the two tablespoons sugar. Bake for 18-20 minutes, until tops are golden brown.
- Allow the scones to cool on a wire rack. While the scones are cooling, make the drizzle. Whisk up confectioners sugar, orange juice, orange zest, vanilla extract and salt until smooth. Drizzle all over the scones and ENJOY!