Believe it or not…
I had never made scones before making these Cranberry Orange Scones.
I’ve always kinda kept my distance from scones. Not sure exactly why — I guess I had written them off as “too dry” or “flavorless” or even “too difficult to make” (I mean, it is bread, after all).
Man, was I ever wrong! Scones are super simple to make. No need to let rise or use yeast — and you can add all sorts of flavor.
Plus, these scones are moist and fluffy. Winner!
Think of all the different types of scones you can make, too. I’m thinking chocolate chip, blueberry lemon, cinnamon sugar…
What’s your favorite type of scone?
- 2 cups plus ¼ cup all-purpose flour, plus more for kneading
- ¼ cup packed brown sugar
- 1 tbsp. baking powder
- ¼ tsp. kosher salt
- ¼ cup unsalted butter, chilled and diced
- 1 cup dried cranberries
- 1 medium orange (for zest and 2 tbsp. freshly squeezed juice)
- ½ cup plain yogurt
- 2 eggs, separated
- 1 tbsp. milk
- ½ cup confectioner's sugar
- Preheat oven to 375 degrees.
- Combine 2 cups flour, brown sugar, baking powder and kosher salt in a large mixing bowl. Add chilled butter and cut into flour mixture until butter resembles pea-sized pieces.
- In a small bowl, combine dried cranberries, orange zest from 1 medium orange and ¼ cup flour. Stir until cranberries are well coated with the flour, then add to flour and butter mixture and stir to combine.
- In a separate large mixing bowl, beat together yogurt and egg until light and fluffy, about 3-5 minutes. Gradually add dry ingredients to wet ingredients. Once all ingredients are combined, knead dough on a lightly floured surface until dough is well-formed, about 1 minute.
- Divide dough into two equal portions. Roll each portion into two 6-inch circles at about ¾-inch thickness. Cut each circle into 6 equal pieces/wedges. Place wedges on 1-2 baking sheets lined with parchment paper, separated by about 1-2 inches. Beat 1 egg with 1 tbsp. milk in small bowl and lightly brush over the tops of the scones right before placing into the oven. Bake for 15-20 minutes, or until tops are golden brown. Remove from oven and cool scones on cooling rack.
- Drizzle with Sweet Orange Glaze (recipe below), if desired.
- To make Sweet Orange Glaze, combine 1-2 tbsp. freshly squeezed orange juice with ½ cup confectioner's sugar until smooth and runny. Add additional orange juice until mixture is loose enough to drizzle, if necessary. Drizzle over scones when they are completely cooled.
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