Orange Cranberry Scones

You guys, it’s almost Friday, and that means I am already getting geared up for the weekend and all I want us all to be on the same “ready for the weekend” level.

So I’m sharing the recipe for these Orange Cranberry Scones because… well first of all, scones; And second of all – I think we should all bake scones this weekend… Who’s with me?

P.S. It’s citrus season, so I’ll just be over here adding it to every one of my recipes for the next couple of months, mmmkayyyy… ?? Starting with these scones…

In my opinion cranberry and orange is just a match made in baking heaven. The sweetness from the orange, pairs perfectly with the tartness of the cranberries, and when you bake them up together in a buttery scone…. next level amazing.

Plus there is just something about a bright pink glaze that is impossible for me to resist. I see it, and I immediately have to have it. And this glaze gets its colour straight from the source of the fresh cranberries, so it tastes downright amazing.

So basically all I’m trying to say is these scones are legit. Serious legit. I could eat about six of them in one sitting and I would have no regrets.

So here is the recipe lovelies & I hope you enjoy!

Happy Baking

KP xoxo

Cranberry Orange Scones

Scones
2 3/4 cups all purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 cup cranberries
1 tbsp fresh orange zest
2/3 cup cold butter, cubed
1 cup buttermilk
1 1/2 tsp pure vanilla extract
1 large egg

Cranberry Orange Glaze
1 cup icing sugar
2-3 tbsp orange juice + more if needed
1 tbsp cranberry puree

How to make…

Scones

Preheat your oven to 400F degrees. Line 2 baking sheets with parchment paper; set aside.

In a small mixing bowl, whisk together buttermilk, egg, orange zest & vanilla. Place in the refrigerator until ready to use.

Next, in a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt, until evenly combined.

Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks. Add the cranberries and toss to distribute throughout the dry ingredients.

Drizzle the buttermilk mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.

Turn the ragged dough out onto a cool generously floured work surface to fold the dough. Dust the top of the dough with a bit more flour and begin to Gently fold the right half of the dough over onto the left half; repeat this process 3-4 times to create those flaky scone layers!

Now divide your dough into 2 parts. Dust the top of your dough with a bit more flour and gently shape each half into a disk. Use your fingers or a rolling pin to press each disk into a 1 1/2 inch thick disk. Use a sharp knife to cut each disk into 6 equal parts, so you end up with 12 scones in total.

Place the 12 scones onto your prepared baking sheets – 6 per sheet. Brush the tops of the scones with a bit of melted butter and sprinkle with coarse sugar.

Place one tray at a time into the center rack of your oven and bake for 20-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.

Cranberry Orange Glaze

Simply whisk 2 tbsp orange juice, cranberry puree & icing sugar together until smooth and creamy – depending on the consistency you may need a touch more orange juice if it is too think. Alternatively, if your mixture is too thin, you may need to add a bit more icing sugar.

Once the scones have cooled for a few minutes, drizzle with the glaze & sprinkle the tops with flaky sea salt. Serve and enjoy!