These are one of my favourite morning scones; they’re awesome with tea or coffee. Scones freeze exceptionally well, once cooled just pop them in a freezer bag and when you’re ready to have one, just heat in a toaster oven for a few minutes and they’ll taste like they were just baked fresh.
Orange Cranberry Scones
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ cup dried cranberries or fresh or frozen cranberries
- 1 tablespoon orange zest
- ½ cup really cold salted butter
- ⅔ cup 10% cream
- 2 cups icing sugar
- 2 tablespoons orange juice or more as needed
- Mix together the flour, sugar, baking powder, dried cranberries, orange zest and salt. Grate the cold butter with a cheese grater over the flour mixture. Stir cream into flour mixture. Dump all the dough onto a piece of parchment paper and with your hands form a round disk about an inch and a half thick (aim for the rustic look, don’t overwork the dough)
- Keep dough cool, the little chunks of butter is what makes a flakier consistency scone.
- Cut into 6 or 8 wedges, depending on how big you want the wedges, don’t separate the wedges.
- Bake at 375°F for 15-20 minutes until golden brown, then recut the wedges when hot.
- If the scones are not going in the freezer then mix up the icing ingredients and drizzle scones with a little or a lot of icing sugar. Scones don't heat up as well if iced before freezing.