Cranberry orange scones
These are the best scones I’ve ever had — cranberry orange scones that are easy to make at home and drizzled with a zesty orange glaze.
heavy whipping cream
Zesty orange glaze:
zested and juiced
Place the butter in the freezer while you assemble the ingredients and work on the next steps.
Preheat the oven to 425 F.
Add dry ingredients (flour, sugar, baking powder, salt) to a
and pulse until mixed.
Take cold butter directly from the freezer and cut into cubes. Add to the food processor and pulse about 15 times.
Transfer the contents of the food processor to a mixing bowl. Add heavy whipping cream and mix until combined.
Add cranberries to the bowl and mix in.
Transfer the mixture to a working surface and lightly knead.
To shape, press the mixture into a 9 inch cake pan or nonstick skillet. Carefully remove from mold and cut into 10 wedges. Space out the wedges on a nonstick
Bake at 425 F until the scones are lightly golden, about 13 minutes. Allow to cool while you make the glaze.
For the glaze, stir together powered sugar with 1 tablespoon orange zest and 1 tablespoon orange juice. Drizzle over scones.
Recipe printed from Savory Tooth at