Name: Cranberry Orange Scones
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tbsp orange zest (from 1 large orange); 1/2 cup cold unsalted butter, cubed; 1/2 cup dried cranberries; 2/3 cup cold buttermilk; 1 large egg; 1 tsp vanilla extract; 1 cup powdered sugar; 2–3 tbsp fresh orange juice

Description

Cranberry Orange Scones

Ingredients

Scale

For the scones:

2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp orange zest (from 1 large orange)
1/2 cup cold unsalted butter, cubed
1/2 cup dried cranberries
2/3 cup cold buttermilk
1 large egg
1 tsp vanilla extract

For the glaze:

1 cup powdered sugar
2–3 tbsp fresh orange juice

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized bits. Stir in cranberries.
In a small bowl, whisk buttermilk, egg, and vanilla. Pour into dry ingredients. Stir gently just until combined; dough will be shaggy.
Turn dough onto a floured surface. Knead gently 4–5 times. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges. Place on prepared baking sheet, 2 inches apart. Optional: chill 10 minutes. Brush tops with buttermilk.
Bake for 15–18 minutes, until golden brown. Remove and cool 5 minutes.
Whisk powdered sugar and orange juice until smooth. Drizzle glaze over warm scones.

Notes

Use cold butter and don’t overmix for flaky scones.
If you don’t have buttermilk, mix 2/3 cup milk with 2 tsp lemon juice and let sit 5 minutes.
For extra citrus flavor, add ½ tsp orange extract to the glaze.