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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
Ingredients Equipment Method

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.

Equipment

  • Food processor

Method
 

  1. Pre heat the oven to 350° and line a baking sheet with parchment paper or spray with cooking spray.
  2. 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.
  3. Pulse 6-10x in the food processor until well combined.
  4. 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.
  5. Add the butter and pulse the food processor again until you have crumbs roughly the size of a pea or smaller.
  6. Turn the dough out onto a very clean, then lightly floured surface.
  7. Add the cranberries and gently knead until they are evenly distributed. (do not overwork the dough)
  8. Shape into a circle about 1 inch thick.
  9. Cut into 8 equal pieces.
  10. Place on the baking sheet, and brush with heavy cream then sprinkle with demerara sugar.
  11. Refrigerate for 15-30 minutes or up to overnight.
  12. Bake or Freeze
Bake
  1. Bake for 35-45 minutes until the edges are golden brown.
  2. Remove from oven and glaze.
  3. Freeze place scones in an airtight container or zip lock bag for up to 3 months if well sealed.
  4. You can bake out of the freezer however you must add extra time in the oven for frozen scones. 45-50 minutes at 350°
  5. Enjoy!