Description
Light and tender cranberry orange scones studded with dried cranberries and fresh orange zest. Perfect on their own or with some sweetened whipped cream.
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup dried cranberries
- 1/3 cup buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons grated orange zest
- Nonstick cooking oil spray
- Granulated sugar for sprinkling on top
Instructions
- Prep: Heat oven to 400 degrees F. Line baking sheet with parchment paper.
- Mix dry ingredients: In the bowl of a food processor, mix flour, sugar, baking powder, and salt together. Add butter; pulse until mixture resembles coarse crumbs. Add cranberries and pulse again 2-3 times to mix in. Set aside.
- Mix dough: Whisk buttermilk, egg, vanilla, and orange zest together in a small bowl. Pour flour mixture into a medium bowl and then add the egg mixture to the flour mixture. Stir together with a wooden spoon or rubber spatula just until dough forms. Let the dough sit at room temperature for 5 minutes (this will allow the flour to better absorb the liquid so the dough will be easier to work with).
- Shape dough: Scrape the dough on to prepared baking sheet. Using a rubber spatula, shape the dough into a 6-inch round. Spray a small offset spatula with nonstick cooking spray and use it to gently smooth out the top of the round. Spray a bench scraper or large knife with nonstick cooking spray. Cut the round into 8 wedges, respraying the scraper or knife as necessary if dough sticks. Sprinkle an even layer of sugar over the scones. Bake scones until golden, about 15 minutes.
Notes
- Dried cherries can be substituted for the dried cranberries.
- Recipe adapted from Bon Appétit, Oct 2005.
