These scones are so easy to make. The orange zest and juice give a fresh citrus flavor. Cutting butter into small cubes and freezing it means it can be easily pulsed into small pieces when mixed with the dry ingredients. If you don't have a food processor, freeze a stick of butter and then use a grater to create tiny pieces.Incorporate it into the dry ingredients using a hand mixer on low or by hand with whatever tool you have. It's important to be gentle with the dough and not overmix after the liquid is added to prevent gluten formation.
Let me know what you think if you make these scones!
- Candace
Ingredients
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2 cups all purpose flour 240g
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1/2 cup granulated sugar 100g
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½ teaspoon salt
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1 tablespoon baking powder
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½ cup (1 stick) unsalted butter
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1/4 cup milk
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1/4 cup sour cream
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1 large egg
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2 teaspoons vanilla extract
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zest of 1/2 an orange, finely grated
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1/2 cup dried cranberries
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1/2 cup orange juice
Brushing Mixture (optional)
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2 tablespoons milk
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1 teaspoon sugar
Glaze (optional)
Instructions
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Cut the butter into small cubes and freeze until solid, at least an hour
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Soak the cranberries in the orange juice for at least an hour and then drain, retaining some of the liquid for the glaze
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In a food processor, pulse dry ingredients, frozen butter cubes, orange zest, and sugar until the butter is very tiny. It should look like moist sand.
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In a small bowl, mix egg, milk, sour cream, and vanilla extract. Add drained cranberries.
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Add wet ingredients to dry and pulse until it barely begins to pull away from the sides.
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Preheat oven to 400 F. Refrigerate mixture for 20 minutes.
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Cut or gently shape dough to create 8 scones. Place an inch apart on a parchment lined sheet pan.
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Brush with milk and sugar mixture before baking for extra color.
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Bake 20 to 25 minutes or until golden.
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Remove from oven and cool completely
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Mix 1/2 cup powdered sugar with about 1 tablespoon leftover orange juice to create a glaze, drizzle on cooled scones