If you can’t have too many muffin recipes, neither can you have too many scone recipes. My favorite will always be the impossibly easy cream scones, but I don’t mind a little change up now and then. These scones are lightly orange-scented and studded with tangy cranberries. Cream scones are soft and tender, whereas these butter-based scones have a richer flavor and are a bit dryer with crisp golden edges. They’re good fresh, but my favorite is to wait a bit longer and then slice, toast, and spread them with butter.
orange cranberry scones
makes 8 scones
Ingredients
- 2 cups flour
- 3 Tbsp sugar, divided
- zest of one orange
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 stick cold butter, cut into chunks
- 1 cup cranberries
- 3/4 cup whole milk
- 1 egg, separated
- 1/2 tsp vanilla
Instructions:
- Preheat oven to 375. Line a baking sheet with parchment paper.
- In a small bowl or measuring cup, whisk together the milk, egg yolk, and vanilla.
- In another small bowl or shallow plate, rub the orange zest into 2 Tbsp sugar with your fingers. Pulse with the flour, baking powder, and salt in a food processor. Add the butter chunks and pulse until pretty evenly crumbly with some larger pieces of pea-sized butter. Transfer to a large bowl.
- Stir in the cranberries. Pour in the milk mixture and stir with a fork until just combined. Using floured hands, lightly knead the dough against the side of the bowl until it comes together. Transfer to the baking sheet.
- On the baking sheet, pat the dough into an 8 inch round. Whisk the egg white lightly and then brush over the top of the round. Sprinkle with the remaining tablespoon of sugar. Cut into 8 equal wedges and separate from each other just a bit.
- Bake 30-35 minutes, or until golden brown. Let cool on a rack. Enjoy.
Source: Gourmet TODAY
