A light, tender and flakey cranberry scone, drizzled with a sweet orange glaze is the perfect winter breakfast.
- 2 cups all-purpose flour, plus more for dusting
- 5 tablespoons granulated sugar, divided
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup unsalted butter, cold, cut into cubes
- 1 cup fresh cranberries
- 1/2 cup + 1 tablespoon heavy cream, divided
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 1/4 cup confectioner’s sugar
- 1/2 tablespoon orange juice
- Preheat oven to 400 F.
- In a large bowl, sift together flour, 4 tablespoons sugar, baking powder, salt, and cinnamon. Add butter and using hands or a pastry cutter, cut the butter into the flour until the size of peas, working quickly so the butter stays cold. Carefully fold in the cranberries.
- In a small bowl, combine 1/2 cup heavy cream, egg, and vanilla extract. Make a well in the center of the flour mixture, then pour in the liquid mixture. Use a spatula to carefully fold the ingredients until the liquid is just incorporated.
- Roll dough out onto a lightly floured surface, adding more flour as needed if too sticky to work with. Press down into a small rectangle, about 6-inches by 8-inches. Cut the dough in half once horizontally and twice vertically to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones. Carefully transfer scones to silpat or parchment-lined baking sheet, placing them about 2 inches apart.
- In a small bowl, beat remaining egg. Then add 1 tablespoon heavy cream and whisk together. Brush the tops of the scones with egg wash and sprinkle with remaining tablespoon of sugar. Bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- While scones are cooling, combine confectioner’s sugar and half the orange juice in in a small bowl. Whisk until combined, adding more orange juice as needed to reach desired glaze consistency. When scones are cool, drizzle orange glaze on top.
- You can also substitute the fresh cranberries for frozen ones.
- These scones can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator for up to a week.
- Category: Breakfast