Orange Cranberry Scones
It is that time of year that cranberries are in season. These orange cranberry scones are one of our favorite ways to use cranberries. I made these scones and I didn’t think the kids would like them. Well I was wrong, the kids loved them. They have been asking for them for their snacks for school and for dessert. So they are a winner.
Here are some tips for make scones or as Isabella likes to call them cones. That girl makes me laugh. First you want to use super cold butter. I usually throw mine in the freezer. Instead of cutting it in tiny cubes, I just grate the butter. Just like you are grating cheese. I find this the best way to make scones. I also grate butter when I make biscuits too. Just a little tip for you.
I use fresh cranberries, but you can use a dried one. In fact Trader Joe’s make an orange cranberry one that is good too. You can cut the cranberries if you wish, but I don’t. I like the way they cook and kind of explode while cooking. It’s like the juice from the cranberries goes through the scone.
- 2 Cups Flour plus 2 TBSP
- 1 TBSP Baking Powder
- ½ TSP Salt
- Zest from one orange
- ⅓ Cup Sugar
- ¼ Brown Sugar
- ½ Cup Feozen Butter
- ½ Cup Milk
- Juice from the orange you zested
- 1 Large Egg
- 1 TSP Vanilla
- 1 Cup Cranberries
- 1 cup powdered sugar
- Juice from an orange
- Preheat oven to 400
- Line two trays with parchment paper and set aside
- In a large bowl zest orange and whisk with sugar and brown sugar, let sit for a few minutes.
- Add flour, baking powder and salt to the sugar mixture and whisk until combined
- Grate the butter into the dry mixture and set aside. Mix milk, juice from an orange, egg and vanilla
- Fold milk mixture into the flour mixture.
- Gently fold in cranberries.
- Bake for 15 minutes or until done. I do rotate my trays half through
- While scones are baking make glaze, whisk glaze ingredients together