Fluffy & Buttery Easy Cranberry Orange Scones

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Cube the butter, put it in a bowl in the freezer for 15 minutes while you measure the other ingredients.
2. Pulse the flour, sugar, baking soda, baking powder and salt in a food processor. Add the cold butter and pulse for about 30 to 60 seconds until crumbly.
3. In a separate bowl, whisk the sour cream, heavy cream, eggs, vanilla and orange extract for about a minute until the eggs are well beaten. Zest the 2 large oranges into the wet mixture and whisk it in.
4. Add about half the dry ingredients to the wet ingredients and whisk. Switch to a spatula, add the remaining flour, and stir and fold until a thick, sticky dough forms. Gently fold in the cranberries.
5. Lay several sheets of plastic wrap on the counter, transfer the dough onto it, flatten it into a disk and wrap tightly.
6. Chill the dough for at least 1 hour, or overnight.
7. Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment or a silicone mat.
8. Unwrap the dough onto a well-floured surface and cut the disk into 8 triangles, like a pie.
9. Space the scones a few inches apart on the sheet and bake at 350°F (177°C) for 30 to 35 minutes, until a rich golden brown. Move to a wire rack to cool.
10. For the glaze: whisk the powdered sugar, orange juice and orange zest until a thin glaze forms, adding more juice as needed.
11. Drizzle the glaze over warm scones and let it set at room temperature.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamHeavy creamSour creamOrangeCranberry