I love scones! I love that they taste even better a day after baking. They can be enjoyed cold or warm, on their own or with beautiful butter. You could even get fancy and treat yourself to some clotted cream and strawberry preserves. They travel well and make a perfect hostess gift especially for brunch.
This recipe is my favorite flavor combination as well. I served these scones at Sunday Brunch for 10 years. Everyone loved them. Early on I was so foolish as to take them away during the summer and replaced them with blueberry lemon muffins. After missing for two Sundays all our regulars complained. Our formidable General Manager Monsieur Bruno St. André requested they be put back tout suite.
I have simplified the recipe for the home baker and of course removed excess sugar and increased the orange zest for a wonderful flavor.
Avec Amour, Victoria & Alexander
Orange Cranberry Scones
Yield – 20 Scones
3 oz Dried Cranberries
6 oz Unsalted Butter, 1 1/2 Sticks, cold
1 Tablespoon + 2 teaspoons Orange Zest from Navel or Cara Cara oranges
1/2 Cup Sugar
3 3/4 Cups All Purpose Flour
2 Tablespoons Baking Powder
1 teaspoon Salt
2 Eggs, large
1 Cup Whole Milk
2 Tablespoons Turbinado Sugar, optional
1. Rehydrate Cranberries by covering with water in a microwaveable container and microwaving for 2 minutes, drain
and blot dry with paper towels, chop half and keep half whole.
2. Cut butter into 1/4” cubes,
then freeze. (Your butter must be very cold to work with. You are going to cut the butter into the flour.)
3. Pre-heat oven to 325 degrees. Zest oranges
and stir together with sugar
until completely combined.
Sift flour, baking powder and salt.
In a small bowl whisk together eggs and milk.
In a large bowl stir together flour and sugar mixtures,
add frozen butter
and using either 2 forks,
a pastry blender
or paddle attachment in a stand mixer “cut” the butter in the flour until the mixture resembles sand. I used 2 forks and it only took 5 minutes.
4. Stir in egg mixture
and before completely combined add cranberries,
stir until dough forms,
scoop with an ice cream scoop and place on a silpat or parchment covered baking sheet,
sprinkle top of scone lightly with turninado sugar if desired,
bake for 17 – 19 minutes until golden brown on bottom,
let cool, serve warm with butter.
Orange Cranberry Scones from Alexandersmom.com
- 3 oz Dried Cranberries
- 6 oz Unsalted Butter, 1 1/2 Sticks, cold
- 1 Tablespoon + 2 teaspoons Orange Zest from Navel or Cara Cara oranges
- 1/2 Cup Sugar
- 3 3/4 Cups All Purpose Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 2 Eggs, large
- 1 Cup Whole Milk
- 2 Tablespoons Turbinado Sugar, optional