Pioneer Woman Orange Cranberry Scone
Homemade scones are very easy to make. These are a simple pleasure served with a hot cup of coffee or tea. Once you’ve made them from scratch you will be so spoiled you will never want to buy them again. And orange and cranberries … no further words necessary.
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Servings: 6
Ingredients
- 2 c all-purpose flour
- ½ c granulated sugar
- 2¼ tbsp baking powder
- 1 large orange, zested and juiced to yield
- 1-½ tbsp juice
- 7 tbsp butter, frozen
- ¼ tbsp salt
- 1 large egg
- ¾ c. + 1 T heavy cream, very cold
- 1 tbsp pure vanilla extract
- 1¼ tbsp frozen cranberries or 1 c. dried cranberries
- ½ c powdered sugar
Instructions
- Add flour, sugar, baking powder, 1 tablespoon orange zest, and salt to a large mixing bowl. Stir with a fork until combined.
- Grate the frozen butter on a box grated straight into the bowl with the flour mixture. Using your hands and working quickly, pinch the butter into the flour until the mixture comes together into pea-sized crumbs. Place the bowl in the freezer for 5-10 minutes.
- In a smaller bowl, whisk together ¾ cup heavy cream, egg, and vanilla extract.
- Remove the bowl from the freezer and add the frozen cranberries. Pour over the cream mixture and mix everything together until combined.
- Transfer dough onto a floured work-surface. Using floured hands, form into a ball. Press the dough into a disk and slice it into 6 large wedges. Brush the scones with the remaining heavy cream.
- Line a baking sheet with a piece of parchment paper and arrange the scones. Place in the refrigerator for 10 to 15 minutes to firm dough.
- Meanwhile, preheat oven to 400°F while the scones firm in the refrigerator. Bake 20-25 minutes until golden brown. Let cool for a few minutes while you make the glaze.
- For glaze, whisk powdered sugar and 1-1/2 tablespoons orange juice in a small bowl until smooth. Drizzle glaze over the scones and serve immediately. Enjoy!
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