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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cut into small cubes - 1 cup fresh cranberries, halved - Zest of 1 large orange - 1/2 cup heavy cream - 1 large egg, at room temperature - 1 teaspoon vanilla extract To make perfect cranberry orange scones, you need a few key items. First, use all-purpose flour, granulated sugar, baking powder, and salt. These dry items form the base of your scones. Next, chilled unsalted butter is a must. Cut it into small cubes to keep it cold. This helps create a flaky texture. Fresh cranberries add a burst of flavor and color. Halving them lets their juices mix well in the dough. Don't forget the zest of one large orange. It gives a bright taste that pairs perfectly with the cranberries. Finally, for the wet ingredients, heavy cream and a large room temperature egg help bind everything. A teaspoon of vanilla extract adds depth to the flavor. - 1 cup powdered sugar, sifted - 2 tablespoons freshly squeezed orange juice - Zest of 1/2 orange For the glaze, you need powdered sugar, freshly squeezed orange juice, and some zest from half an orange. Sifting the sugar avoids lumps, making the glaze smooth. The juice adds sweetness and tang. The extra zest boosts the flavor even more. - Fresh cranberries - Mint sprigs For a pretty presentation, consider fresh cranberries and mint sprigs. They make your scones look special and festive. Arrange them on a platter to impress your guests. First, preheat your oven to 400°F (200°C). This step is crucial for baking scones. Line a baking sheet with parchment paper. This keeps the scones from sticking and makes cleanup easy. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these together until they are fully mixed with no lumps. Next, take 1/2 cup of chilled unsalted butter, cut into small cubes. Add this butter to the dry mix. Use your fingers or a pastry cutter to blend it in. You want the mix to look like coarse crumbs, about the size of peas. Keep the butter cold; this helps your scones be flaky. In a small bowl, combine 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Whisk this until it's smooth and combined. Now, fold in 1 cup of halved fresh cranberries and the zest of 1 large orange into the dry mix. Be gentle; you want to avoid overmixing. This keeps the scones tender. Pour your cream mixture into the bowl with the dry ingredients. Stir just until everything is moistened. The dough should look a bit rough but hold together nicely. Transfer your dough to a lightly floured surface. Pat it into a circular disk, about 1 inch thick. Using a sharp knife, cut this disk into 8 equal wedges. Place these wedges on your prepared baking sheet, leaving space between them. Bake the scones for 18 to 20 minutes. They should turn golden brown. To check if they are done, insert a toothpick into the center. It should come out clean. While the scones bake, prepare the glaze. Mix 1 cup of sifted powdered sugar, 2 tablespoons of fresh orange juice, and the zest of 1/2 orange in a small bowl. Whisk until smooth and free of lumps. Once your scones are ready, let them cool for about 5 minutes on the baking sheet. Finally, drizzle the glaze over the warm scones for a tasty finish. Keep your butter chilled. This step is key for flaky scones. If the butter warms, the scones may turn dense. Cut the butter into small cubes and work fast. Avoid overmixing the dough. Mix it until just combined. Overmixing makes the scones tough. You want a light and crumbly texture that is soft inside. Use fresh cranberries for the best taste. Fresh berries offer a tartness that shines in every bite. If you use frozen cranberries, thaw them first. This helps them mix better in the dough. Experiment with different citrus zests. The zest adds a bright flavor. Try lemon or lime for a twist. Each citrus brings its own unique taste and aroma. Achieving the right consistency for the glaze is important. It should be smooth and pourable, not too thick. Adjust with more juice or sugar as needed. Explore flavor variations for the glaze. You can add vanilla or almond extract. A dash of cinnamon can also warm up the flavor. These tweaks can make your scones even more special. {{image_4}} You can switch up the cranberries in this recipe. Blueberries or raspberries work great too. These fruits add a sweet twist. You can also mix in nuts like walnuts or pecans for a crunchy texture. Chocolate chips are another fun option. They add a rich flavor that pairs well with the orange. If you want a healthier scone, try using whole wheat flour. This adds fiber and a nutty taste. You can also cut back on sugar. This change still keeps the scones tasty while being better for you. Want to make vegan scones? Replace the butter and cream with plant-based options. Coconut oil or vegan butter are good choices. For the egg, you can use a flaxseed meal mix. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit. This mixture acts like an egg in the dough. Enjoy your vegan version just as much! To keep your scones fresh, place them in an airtight container. This helps prevent drying out. You can use a plastic container or a zip-top bag. Store them at room temperature for up to three days. For longer storage, put them in the fridge. Just be sure to seal them well to avoid moisture. To reheat your scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 5 to 10 minutes. This method keeps them crispy. Avoid using the microwave, as it can make them soggy. If you must use the microwave, heat them for only a few seconds. You can freeze scones both before and after baking. For uncooked scones, shape the dough and place them on a baking sheet. Freeze them until solid, then transfer to a bag. To bake, just add a few extra minutes to the cooking time. If you freeze baked scones, let them cool completely first. Wrap them tightly in foil or plastic wrap. When ready to eat, thaw them in the fridge overnight, then reheat in the oven. This keeps them from getting soggy. Yes, you can use frozen cranberries! First, thaw them in the fridge overnight. This helps keep them juicy. After thawing, drain any excess liquid. Then, fold the cranberries into the dough as usual. This method ensures great flavor and texture. To tell if your scones are done, look for a few signs. The tops should turn a lovely golden brown. Insert a toothpick into the center of a scone; it should come out clean. If you see any wet batter, bake for a few more minutes. Trust your eyes and the toothpick test! Yes, you can make the dough ahead of time. Prepare the dough and shape it into a disk. Wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you're ready to bake, just cut and bake as usual. This saves time and adds convenience! This blog post covered how to make delicious scones with cranberries and orange zest. You learned the key ingredients and steps to prepare, shape, and bake them perfectly. We shared tips to achieve flaky texture and glaze options, plus variations for health and flavor. Remember, the joy of baking lies in experimenting and making it your own. Enjoy your homemade scones and the smiles they bring!

Cranberry Orange Scones with Glaze

Indulge in the perfect blend of sweet and tangy with these delicious cranberry orange scones with glaze. This easy recipe will guide you through creating flaky, flavorful scones loaded with fresh cranberries and orange zest, topped with a luscious glaze. Perfect for breakfast or a delightful afternoon treat, these scones are a must-try! Click to explore the full recipe and impress your friends and family today!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cut into small cubes

1 cup fresh cranberries, halved

Zest of 1 large orange

1/2 cup heavy cream

1 large egg, at room temperature

1 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar, sifted

2 tablespoons freshly squeezed orange juice

Zest of 1/2 orange

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until the dry ingredients are thoroughly blended and there are no lumps.

      Add the chilled, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. The key is to work quickly to keep the butter cool for flaky scones!

        Carefully fold in the halved cranberries and the zest from one orange, ensuring they are evenly distributed throughout the mixture without overmixing.

          In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined and smooth.

            Pour the cream mixture into the dry ingredients and stir gently until just moistened. Be careful not to overwork the dough; it should be slightly shaggy but hold together.

              Transfer the dough to a lightly floured surface. Gently shape and pat the dough into a circular disk, approximately 1 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Place them on the prepared baking sheet, leaving a little space between each scone.

                Bake in the preheated oven for about 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                  While the scones are baking, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, freshly squeezed orange juice, and zest from half an orange until the mixture is smooth and lump-free.

                    Once the scones are finished baking, remove them from the oven and let cool for about 5 minutes on the baking sheet. Then, drizzle the prepared glaze over the warm scones for a delightful finish.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8

                        - Presentation Tips: Serve the scones warm on an elegant platter, decorating with a handful of fresh cranberries and thin orange slices to enhance the visual appeal. A sprig of mint could also be a refreshing touch!