Cranberry Orange Scones

I think this is the yummiest scone recipe I have made so far in all of my time baking. I don’t think it has anything to do with the fact that the recipe calls for three quarters of a pound of butter, do you?. That can’t be why they are so buttery and melt in your mouth good!

The only change I made to the original recipe is that I did not use the glaze on the batch of larger scones, but I did use it when I made the mini scones. They tasted great with and without the glaze so you can decide which way you want to eat them. Enjoy!

Cranberry Orange Scones
Source: Barefoot in the Kitchen

4 cups + 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated orange zest
3/4 pound unsalted butter, cold, diced
4 extra large eggs, lightly beaten
1 cup heavy cream, cold
1 cup dried cranberries (or 2 cups fresh or thawed cranberries, quartered)
egg wash (1 egg beaten with 2 tablespoons water, milk, or leftover cream)

Glaze:
1/2 cup + 2 tablespoons confectioner’s sugar
4 teaspoons freshly squeezed orange juice

Preheat oven to 400 degrees.

In a large bowl, mix 4 cups of flour, 1/4 cup sugar, baking powder, salt, and orange zest until combined. Add the cold butter and mix at the lowest speed until the butter is the size of small peas.

Combine the eggs and heavy cream in a small bowl. With the mixer on the lowest speed, slowly pour egg mixture into flour and butter mixture. Mix until just blended (the dough will look lumpy).

Combine the dried cranberries and the 1/4 cup of flour, add to the dough and mix on low until well blended.

Dump the dough onto a well-floured surface and knead. Divide dough in half. Roll half the dough in a 1-inch thick circle. Cut into 8 wedges, or use cutters or however you are dividing your portions. (I used a drinking glass.) Repeat with second half of dough.

Brush tops of scones with egg wash, sprinkle with sugar, and bake for 20-25 minutes until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes. Makes 16 scones.

For Glaze: Whisk together the confectioner’s sugar and orange juice and drizzle over scones.

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