I make this wonderful Cranberry Orange Scones * recipe every year during the winter holiday. These hearty scones are not strictly seasonal treats but I crave the zesty yet comforting flavors of cranberry and orange baked into pillowy pastries during the colder months. So now, these delicious treats are part of my holiday baking tradition. Similar in texture to biscuits, these Cranberry Orange Scones are tender and moist, not too sweet and go perfectly with a cup of hot coffee or tea. If you have guests dropping by, these are scrumptious little treats to have ready to serve. They will adore these Cranberry Orange Scones and will ask you for this recipe!
*Adapted from recipe by Ina Garten
Use a zester to remove the orange peel and then juice just 1 orange. Strain the orange juice to remove the pulp and seeds. Set aside 4 teaspoons orange juice for the glaze.
Dice the cold butter.
Add the diced butter to the dry ingredients and mix on Low speed until mostly incorporated. The butter should be the size of peas or smaller. (This step takes approximately 3-4 minutes.)
In a large measuring cup, add the 4 eggs and lightly beat. Add the heavy cream and combine together. With the mixer on Low speed, slowly pour the egg and cream mixture into the flour and butter mixture. Mix until just blended, approximately 2 minutes. The dough will look lumpy and a bit wet. Add the dried cranberries and remaining 1/2 cup flour to the dough. Mix on Low speed until well-blended, approximately 2 more minutes.
Generously flour the work surface. Transfer the dough onto the surface. Flour your hands and shape the dough into a rough ball.
Flour a rolling pin and roll the dough 1/2 inch thick. Dust a pizza wheel or knife. Cut the dough into 3" triangles.
Transfer the scones onto baking pans lined with parchment paper or Silpat baking mats.
Collect the dough scraps, roll them out, and cut more triangles. Continue until all the dough is used, making 24 scones.
To make the egg wash, in a small bowl add the egg and milk and mix together.
Brush the tops of the scones with the egg wash and then sprinkle with the remaining sugar. (Use as much or as little of the 2 Tbsp as you'd like.)
Bake for 20-22 minutes, until the tops are golden. The scones will be firm to the touch. Allow to cool for 5 minutes.
Transfer the scones to a wire rack and let cool for 10 more minutes.
In a medium bowl, whisk together the powdered sugar and orange juice until the glaze is smooth.
Using a small spoon, drizzle the glaze over the scones. Enjoy!
Store the Cranberry Orange Scones in an air-tight container at room temperature for 3-4 days. Refrigerate for up to 1 week. Freeze for up to 3 months. To enjoy again, reheat in the microwave using Low power or in the toaster oven until just warm.
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