Dreamy sauce-type glaze
This recipe is a traditional British quick bread made much like a biscuit but features tart dried cranberries and the essence of orange baked right into the dough. The dreamy sauce-type glaze brushed or drizzled over the top has a hint of orange, too.
2011 AniversaRecipe – Perfect Pie Crust
Recipe: Cranberry Orange Scones
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Yield: 16 Scones | Level: Easy
- 4 cups flour
- 1/3 cup sugar
- 2 Tbsp baking powder
- 1 Tbsp orange zest
- 1 cup dried cranberries
- 1 1/2 cups cold butter, diced
- 5 eggs, lightly beaten
- 1 cup half & half
- 1 egg, beaten
- 2 Tbsp milk
- 1/2 cup powdered sugar
- 1 Tbsp freshly squeezed orange juice
1 In a medium bowl, combine flour, sugar, baking powder, orange zest and cranberries. Add cold butter and cut in with a pastry cutter or fingers just until dough is pea sized. Add eggs, Half & Half and mix just until blended.
2 Dump the dough on a well-floured surface and knead into a ball. Roll and form into a 10 x 10 inch square.
3 Cut dough in half then half again. Cut each of the four squares into triangles by making an ‘X’ to form a total of 16 scone triangles.
4 Spray a baking sheet with cooking spray or line with parchment paper and arrange scones on sheet. Combine 1 egg and 2 Tbsp milk and brush on each scone. Bake at 400 degrees for 20-25 minutes. Cool on rack for 15 minutes.
For a different topping, omit the orange icing and after brushing with the egg wash sprinkle some turbinado sugar on top.
Freeze leftovers for some quick breakfast on the run or pack in brown bag lunches.
- Exchange Half & Half for heavy cream or milk depending on the richness desired.
- Exchange cranberries for dried blueberries, raisins, or currants.
Inspiration – Ina Garten
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 18, 2012