Eureka! I have been searching and searching for the perfect cranberry orange scone recipe, and I think I may have finally found it. I have a slight (okay, major) addiction to the cranberry orange scones at a certain coffee shop. I’ve tried several recipes to try to duplicate this delectable baked breakfast good at home, but have thus far been disappointed – until now! I found this recipe on one of my favorite foodie blogs, Smitten Kitchen. It’s actually a recipe for Meyer lemon and fresh cranberry scones, but I decided to substitute orange stuff for the lemon stuff. It was a great success! I will also say that using fresh cranberries in lieu of dried really made a difference in the intensity of the cranberry flavor. Use them if you can get them!
I baked a few for immediate gratification, but then I followed Deb’s suggestion for the rest: flash-freeze the scones separately on a cookie sheet, then store them in a freezer bag until you’re ready to enjoy them. Baking them straight from the freezer at the same oven temperature was a cinch, and they only required a few extra minutes in the oven. The baked scones kept very well for a day or two when wrapped individually in plastic wrap and stored in a Ziploc bag.
Orange Cranberry Scones
Source: Adapted from Smitten Kitchen, which was adapted from Gourmet
1 1/2 tablespoons freshly grated orange zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries (I used my food processor for chopping the fresh cranberries)
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat oven to 400°F, and line a large baking sheet with parchment paper.
In a food processor pulse the flour, 1/2 cup sugar, baking powder, salt, butter and orange zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, re-rolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.