Winter Baking | Cranberry Glazed Scones

Image Details: Djerf Avenue Robe

Whenever I'm out of town, I love to visit the cute, local coffee shops in the town and try their baked goods. And I almost always choose a scone. One of my favorites is the maple bacon scone from Kraken Coffee in San Luis Obispo. But for some reason, whenever I try to make scones at home, they just don't hit the same.

That is until I made these delicious orange and cranberry scones by the one and only Sally's Baking Addiction. They were so good and I feel confident enough now to venture into making other scone recipes. Or maybe

I'll leave the scone making to coffee shop experts and keep them as a sweet little treat to enjoy on my weekends away.

Original Recipe found here.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface

• 1/2 cup (100g) granulated sugar

• 2 and 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 teaspoons orange zest (about 1 orange)

• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

• 1/2 cup (120ml) heavy cream

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 heaping cup (125g) frozen cranberries*

• optional: 1 Tablespoon (15ml) heavy cream and coarse sugar

Orange Glaze

• 1 cup (120g) confectioners’ sugar

• 2–3 Tablespoons (30-45ml) fresh orange juice*

Instructions

1. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.

3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

6. Meanwhile, preheat oven to 400°F (204°C).

7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.

9. Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.

10. Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.