Simple and elegant these tender cranberry orange scones are fluffy on the inside and lightly crisp texture on the outside. The combination of tart cranberries and the lower sugar content makes these scones a delicious treat with your morning coffee or as an afternoon snack
Ingredients in Cranberry Orange Scones
- cup all purpose flour
- granulated white sugar
- baking powder add the rise to the scones.
- butter adds flavor, flakiness, crisp edges to the chilled and cut into cubes
- frozen cranberries, or use fresh or dried can also be used.
- orange juice, fresh squeezed or bottled
- Greek plain yogurt,
- cup milk
How to Make the Scones
Preheat oven to 400 degrees Fahrenheit and place oven rack in the middle.
In a large measuring cup sift together the flour, sugar, baking soda, and salt. Add the butter and use the tines of a fork to mix until flour has coarse texture.
In a small glass mix the yogurt, 1 tablespoon of orange juice and milk. Add to the flour mixture,and using a rubber spatula mix until a dough ball begins to form, about 30 seconds. Fold in the cranberries.
Turn the dough onto a lightly floured pastry board, or parchment lined cutting board and knead for 5-10 seconds forming into a ball. The dough will be sticky.Shape the dough into a disc about 6 inches in diameter and about ¾ inches thick.
Cut the dough into 4 even pieces. Transfer the wedges to a parchment lined baking sheet and chill in refrigerator for about 15 or twenty minutes before baking.
Bake for 18-20 minutes until they begin to brown. Test by inserting a cake tester or toothpick into middle of scone, if comes out clean the scones are ready.
Remove from oven and cool for at least 10 minutes before serving.
Ingredients for the Orange Glaze
- orange juice add the orange flavoring and you can use either fresh squeezed or bottled.
- vanilla extract is another layer of flavor to your scones.
- confectioners (powdered) sugar creates a sweet and smooth glaze.
How to make the glaze for the scones
While the scones cool, whisking together sugar, orange juice, and vanilla extract in a small measuring cup. Drizzle and divide the orange glaze lightly over the top of each cooled scone.
- The frozen cranberries cook up beautifully in this recipe, however you can use equal amount of fresh cranberries. If using fresh chop the up a bit before adding to the batter
- You can substitute equal amounts of cream for the yogurt and milk.
- For a festive glaze make a combination of powdered sugar, dark rum, and vanilla extract.
- Sprinkle with turbinado sugar and leave the glaze off the scones. Turbinado sugar with a subtle caramel flavor.
Equipment used to make the scones
Many small batch recipes are simpler and easier to make without the aid of a mixer.
- My 4 cup measuring cup is perfect for preparing batters and mixing ingredients that need to be poured.
- A sifter can be an alternative to whisking dry ingredient and evenly distributes the ingredients.
- The rubber spatula is perfect for scraping the dough and when working with sticky ingredients it doesn't stick as much.
- A sharp chefs knife is essential in any kitchen. My Victronix Chefs knife is the best affordable option and is as good as many more expensive knives.
- My oven is small and I cook mainly small batch recipes so the ¼ sheet baking pan from USA Pan fits perfect in small conventional oven as well as my countertop convection oven.
- Parchment paper makes clean up easy and prevent sticking.
- Using a pastry fork to cut in flour is easy when working with small batch recipes.