Cranberry Orange Scones
Today I’m going to share with you my favorite scone recipe. They are the lightest, fluffiest, most delicious scones ever.
Adapted from a Marion Cunningham buttermilk scones recipe from “Baking with Julia”. Makes 12 scones.
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
- 1 cup buttermilk
- 1 Tablespoon orange zest
- 1/2 cup dried cranberries
Preheat the oven to 425 degrees.
In a large bowl whisk together all dry ingredients. Cut in the cold butter until it resembles coarse cornmeal. Add the buttermilk, cranberries, and orange zest. Mix together with a fork until ingredients are just moistened. If the mixture looks dry, add a tablespoon of buttermilk. Gather the dough into a ball and turn out onto a lightly floured surface. Knead a few times until the mixture sticks together and then pat down into 3/4- to 1-inch high circle and cut into wedges. (I used a biscuit cutter to get more out of each batch for my sister’s baby shower).
Place on an ungreased cookie sheet. Bake for 10-12 minutes or until the tops and bottoms are a nice golden brown. Transfer to a wire rack to cool.
- 2 cups sifted confectioners sugar
- 3 Tablespoons orange juice
- fine zest of one orange
Whisk all three ingredients together. Put the icing in a ziplock bag and cut a small hole in the tip. Drizzle over scones.
I learned a trick from watching The Next Food Network Star about scones and pastries. After cutting out the scones, put them in the fridge for 15 minutes or so before baking them to get the butter nice and chilled again. This ensures that you get a nice fluffy scone. If the butter is already somewhat melty, they won’t rise as well and will have a more dense texture. Works like a charm. Thanks, Food Network!
Hope you love these cranberry orange scones as much as I do. If you make them ??? and you should ??? let me know what you think.