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Cranberry Orange Scones

Delicious butter textured scones with flavors of orange and cranberry will make your taste buds sing.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American

Equipment

  • Food processor

Ingredients
  

  • 1½ cup AP Flour
  • 1 tsp ground cardamom
  • 1 tsp Orange Zest
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • ⅓ cup Sugar

Pulse 10 to 12 x

  • ½ cup Butter (Freezing cold)

Pulse again until you have crumbs the size of peas

  • 1¼ cup Sour Dough Starter OR ⅔ cup of buttermilk ⅔ cup of buttermilk if you don't have sourdough starter
  • 2 tsp Orange Extract

Pulse until Combined 5-10 x

Turn the dough out onto a lightly floured surface

  • 1 cup Dried Cranberries

Gently work the cranberries into the dough until just combined

Shape into a circle, cut into 8 even wedges

Brush with heavy cream and sprinkle with Demerara sugar

Refrigerate 1 hour or overnight (or freeze for up to 3 months if well sealed.

Bake at 350° for 35-45 minutes

***Glaze

  • 2 Tbsp. Powdered Sugar
  • 1 tbs milk
  • 1 tsp Vanilla Extract or Vanilla Paste You can use more if you like a strong vanilla flavor.

Instructions
 

  • Pre heat the oven to 350° and line a baking sheet with parchment paper or spray with cooking spray.
  • Using your food processor or a medium to large sized bowl combine the first 6 ingredients: the flour, cardamom, orange zest, baking soda, salt and sugar.
  • Pulse 6-10x in the food processor until well combined.
  • To this add your very cold butter. It is best to chop your butter into ½ inch pieces before you add it to your food processor.
  • Add the butter and pulse the food processor again until you have crumbs roughly the size of a pea or smaller.
  • Turn the dough out onto a very clean, then lightly floured surface.
  • Add the cranberries and gently knead until they are evenly distributed. (do not overwork the dough)
  • Shape into a circle about 1 inch thick.
  • Cut into 8 equal pieces.
  • Place on the baking sheet, and brush with heavy cream then sprinkle with demerara sugar.
  • Refrigerate for 15-30 minutes or up to overnight.
  • Bake or Freeze

Bake

  • Bake for 35-45 minutes until the edges are golden brown.
  • Remove from oven and glaze.
  • Freeze place scones in an airtight container or zip lock bag for up to 3 months if well sealed.
  • You can bake out of the freezer however you must add extra time in the oven for frozen scones. 45-50 minutes at 350°
  • Enjoy!
Keyword Cranberry Orange Scones, Scones