Cranberry Orange Scones are flaky and buttery with tangy buttermilk, dried cranberries, orange zest, and a simple orange icing. Easy to make, and can be made ahead of time!
1 1/2sticks (170 grams) unsalted butter, cold and cubed
1cupbuttermilk
2large eggs, divided
1teaspoonvanilla extract
3/4cup(100 grams) dried cranberries
Glaze:
1 1/2cups(188 grams) powdered sugar
2tablespoonsorange juice or milk
2tablespoonsunsalted butter, melted
1teaspoonfreshly grated orange zest
Instructions
Make the scones:
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
In a large bowl, combine the flour, sugar, zest, salt, baking powder and baking soda.
Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
Make a well in the middle and add the liquid mixture. Mix until streaks of flour remain. Gently stir in the dried cranberries until barely combined. Don't over-mix.
Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the shaped scones.
Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Make the glaze:
Whisk all glaze ingredients together until thick but still pourable. Drizzle over cooled scones and let stand until set.
Video
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