Pioneer Woman Orange Cranberry Scones
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter
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Servings: 12 scones
Ingredients
Scones Ingredient
- 2 c all-purpose flour + ¼c. for work surface
- 3 t baking powder
- ½ c granulated sugar
- ¼ t salt
- ½ c cold unsalted butter
- ½ c heavy cream
- ¼ c sour cream
- 1 large egg
- 1 t vanilla extract
- ¼ t orange extract
- 1 t orange zest,preferably organic
- 1 c craisins
Glaze
- ⅔ c powdered sugar
- 1-2 t fresh orange juice
Instructions
- Line a large, rimmedbaking parchment paper or a Silpat® baking mat. Setaside.
- Mix two cups flour, baking powder, sugar, andsalt in a large mixing bowl. Cut in butter with fork until butter is in pea-sizedpieces.
- In a separate bowl, combine the heavy cream,sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk tocombine.
- Fold the wet ingredients into the dryingredients just until combined. Add in the craisins and stir until just mixed.
- Sprinkle ¼ cup of flour onto a clean worksurface. Transfer scone batter onto floured surface and lightly knead into aball. Press the dough down into a ½” high rectangle (approximately 6” x 10”).Cut in half lengthwise, and then each half into 3 rectangles. Then, cut eachrectangle diagonally to create triangle-shaped pieces.
- Transfer the scones to the prepared baking sheet,leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
- Pre-heat oven to 400°F,then add the baking sheet to oven when ready. Bake the scones for 18-22minutes, or until they are nicely golden brown and cooked through. Remove fromoven and cool for 5-10 minutes.
- While the scones are cooling, prepare the orangeglaze by stirring the powdered sugar and orange juice together in a small bowluntil thoroughly combined.
- Servethe scones warm drizzled with some of the orange glaze on top. Enjoy!
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