Cranberry Orange Scones
Flaky and just sweet enough with a bit of tang, these Cranberry Orange Scones are the perfect winter breakfast treat. They are easy enough to make at home, yet just as good as, or better than, what you’d get at a fancy bakery.
Nutrition Facts
Ingredients
Instructions
Preheat to 400ºF. Line a baking sheet with parchment paper or a silpat liner. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter, and using a pastry cutter or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir the cranberries into the mixture.
In another bowl, mix together the cream, egg, and orange zest. Pour this into the large bowl and mix until the dough starts to come together.
Flour a counter or work surface, and pour the dough out onto the surface. Work the dough just until it comes together, then flatten it out into a circle about 8 inches in diameter.
Cut the disc into 8 wedges. (I like to use a bench scraper.) Transfer the wedges to the prepared baking sheet.
(If the oven is not preheated at this point, I like to transfer the baking sheet to the freezer. If it is preheated, I don’t place them in the freezer.)
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Continue Reading at Tasteandtellblog →Chef's Notes
Recipe Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
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