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Cranberry-Orange Scones

Prep Time: 30 min.
Cook Time: 25 min.
Total Time: 55 min.
Servings: 14

What you need

2 tablespoons baking powder
3/4 pound (3 sticks) cold unsalted butter, diced
1/2 cup plus 2 tablespoons confectioners' sugar
1 cup dried cranberries
1 egg beaten with 2 tablespoons water, for egg wash
4 extra-large eggs, lightly beaten
4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
1 cup (1/2 pint) cold heavy cream
2 teaspoons kosher salt
4 teaspoons freshly squeezed orange juice
2 teaspoons grated orange zest (2 oranges)

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How to do it

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

2. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest.

3. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

4. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture.

5. Mix until just blended. The dough will look lumpy!

6. Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.

7. Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough.

8. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.

9. Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

10. Photograph by Johnny Miller

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Nutrition

Calories
445.35cal ( 22.27% of daily need)
Fat
27.97g ( 43.04% of daily need)
Saturated Fat
16.95g ( 105.97% of daily need)
Carbohydrates
43.92g ( 14.64% of daily need)
Sugar
13.74g ( 15.27% of daily need)
Cholesterol
133.99mg ( 44.66% of daily need)
Sodium
537.15mg ( 23.35% of daily need)
Protein
6.24g ( 12.49% of daily need)
Selenium
17.36µg ( 24.8% of daily need)
Phosphorus
204.9mg ( 20.49% of daily need)
Vitamin B1
0.29mg ( 19.62% of daily need)
Vitamin A
947.2IU ( 18.94% of daily need)
Folate
74.84µg ( 18.71% of daily need)
Vitamin B2
0.28mg ( 16.41% of daily need)
Manganese
0.28mg ( 13.99% of daily need)
Iron
2.14mg ( 11.9% of daily need)
Vitamin B3
2.23mg ( 11.17% of daily need)
Calcium
107.13mg ( 10.71% of daily need)
Potassium
259.92mg ( 7.43% of daily need)
Vitamin E
1.02mg ( 6.83% of daily need)
Fiber
1.53g ( 6.12% of daily need)
Vitamin D
0.8µg ( 5.32% of daily need)
Vitamin B5
0.49mg ( 4.91% of daily need)
Copper
0.07mg ( 3.65% of daily need)
Zinc
0.54mg ( 3.59% of daily need)
Vitamin B12
0.21µg ( 3.53% of daily need)
Magnesium
12.64mg ( 3.16% of daily need)
Vitamin B6
0.05mg ( 2.61% of daily need)
Vitamin K
2.73µg ( 2.6% of daily need)
Vitamin C
1.51mg ( 1.83% of daily need)

Breakdown

Proteins
5.52%
Fat
55.65%
Carbs
38.83%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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