The combination of cranberries and oranges just turns anything into something extraordinary. This scone recipe is wonderful for a nice family breakfasts, tea parties, or special brunches like bridal showers.
I love these when they’re fresh out of the oven and still warm with a wee bit of butter. I make a nice cup of Earl Grey and put it in one of my collectable vintage teacups and have my own little moment. It’s awesome!
Cranberry Orange Scones
4 cups plus 1/4 cup flour
1/4 cup sugar, plus additional for sprinkling
2 Tbsp baking powder
1 tsp salt
2 Tbsp grated orange zest
2 sticks cold butter, diced
5 large eggs, lightly beaten
1 cup cold Half & Half
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup powdered sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice
Preheat the oven to 400 degrees F. In the bowl of an electric mixer, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and Half & Half, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough.
Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. Brush with egg wash & sprinkle with sugar. Bake 10-15 min, until golden brown. Drizzle with icing when cool.