Ingredients
- All-Purpose Flour: 2 ½ cups (plus extra for dusting) / 315g
- Granulated Sugar: ½ cup / 100g
- Baking Powder: 2 ½ teaspoons / 10g (ensure it’s fresh for optimal rise)
- Salt: ½ teaspoon / 3g
- Unsalted Butter: ½ cup (1 stick), cold and cut into small cubes / 113g
- Dried Cranberries: 1 cup / 120g (sweetened or unsweetened, your preference)
- Orange Zest: 1 large orange (approximately 2 tablespoons, finely zested) / 10-12g
- Large Egg: 1
- Heavy Cream or Buttermilk: ½ cup (plus 1-2 tablespoons if needed) / 120ml (plus 15-30ml if needed) – Note: Heavy cream yields richer scones, buttermilk adds a slight tang and tenderness.
- Orange Juice: ¼ cup, freshly squeezed from the zested orange / 60ml
- Optional Egg Wash: 1 egg yolk beaten with 1 tablespoon of milk or cream (for a golden finish)
- Optional Orange Glaze:
- Powdered Sugar: 1 cup / 120g
- Fresh Orange Juice: 2-3 tablespoons / 30-45ml
- Orange Zest: ½ teaspoon (optional, for extra flavor) / 1-2g
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 ½ cups (315g) of all-purpose flour, ½ cup (100g) of granulated sugar, 2 ½ teaspoons (10g) of baking powder, and ½ teaspoon (3g) of salt. Whisking ensures the leavening agent and salt are evenly distributed, preventing pockets of saltiness or areas that don’t rise properly.
- Cut in the Butter: Add the cold, cubed ½ cup (113g) of unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture. Work quickly to keep the butter cold. Continue until the mixture resembles coarse meal with some pea-sized pieces of butter remaining visible. These larger butter pieces are essential for creating flaky layers. Tip: If using fingertips, rub the butter into the flour quickly, lifting your hands often to keep it cool. You can also pulse a few times in a food processor, but be careful not to over-process.
- Add Cranberries and Zest: Stir the 1 cup (120g) of dried cranberries and the finely grated zest of one large orange (about 2 tablespoons) into the flour-butter mixture. Toss gently to coat them with flour; this helps prevent them from sinking to the bottom during baking.
- Whisk Wet Ingredients: In a separate, smaller bowl or measuring cup, whisk together the 1 large egg, ½ cup (120ml) of cold heavy cream (or buttermilk), and ¼ cup (60ml) of fresh orange juice until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a fork or a rubber spatula, mix just until the dough starts to come together. It will look shaggy and might still have some dry patches – this is okay! Be very careful not to overmix at this stage, as overmixing develops gluten and leads to tough, dense scones instead of light, tender ones.
- Form the Dough: Turn the shaggy dough out onto a lightly floured surface. Gently bring the dough together with your hands, kneading it just 2-3 times – only enough to incorporate the remaining dry bits. The dough should still be slightly sticky but manageable. If it feels excessively dry, add another tablespoon of cream or buttermilk; if too sticky, add a tiny bit more flour to your hands or the surface, but avoid incorporating too much extra flour.
- Shape and Cut: Pat the dough gently into a circle about ¾ to 1 inch (2-2.5 cm) thick. Using a sharp knife or a bench scraper dipped in flour, cut the circle into 8 equal wedges (like cutting a pizza). Alternatively, you can use a round biscuit cutter (about 2.5-3 inches) to cut out individual scones. If using a cutter, press straight down – don’t twist, as twisting can seal the edges and inhibit rising. You can gently gather and re-pat scraps for additional scones, but handle them minimally.
- Arrange on Baking Sheet: Carefully transfer the cut scones to the prepared baking sheet, leaving about 1-2 inches of space between them to allow for even baking and spreading.
- Optional Egg Wash: For a beautiful golden-brown, glossy finish, brush the tops of the scones lightly with the prepared egg wash (1 egg yolk beaten with 1 tablespoon milk/cream). Avoid letting the wash drip down the sides, as this can hinder the rise. If skipping the glaze later, you can sprinkle the tops with a little coarse sugar (like turbinado) now for extra sparkle and crunch.
- Bake: Place the baking sheet in the preheated 400°F (200°C) oven. Bake for 15-20 minutes, or until the scones are puffed, golden brown on top and around the edges, and a toothpick inserted into the center comes out clean or with moist crumbs attached (not wet batter). Baking time may vary slightly depending on your oven and the exact size of your scones.
- Cool: Once baked, remove the baking sheet from the oven. Let the scones cool on the baking sheet for about 5 minutes – this allows them to set slightly. Then, carefully transfer them to a wire rack to cool further. Scones are delicious warm, but allowing them to cool slightly improves their texture.
- Optional Glaze: While the scones are cooling, prepare the glaze if desired. In a small bowl, whisk together the 1 cup (120g) of powdered sugar and 2 tablespoons (30ml) of fresh orange juice. Add more orange juice, ½ teaspoon at a time, until you reach your desired drizzling consistency. Stir in the optional ½ teaspoon of orange zest for extra flavor. Once the scones are mostly cool (or at least warm, not hot), drizzle the glaze over the tops using a spoon or whisk. Let the glaze set for about 15-20 minutes before serving.
Nutrition
- Serving Size: one normal portion
- Calories: 400-470