Cranberry Orange Scones

Tim and I were in Portland visiting friends earlier in the month. While we were out there they wanted me to teach them something to make, preferably a breakfast pastry. What better item than a scone. These are my favorite flavor, I always order a cranberry orange scone from our local English bakery, Elizabeth's in Salt Lake City.

Cranberry Orange Scones

2 1/4 cups all-purpose flour

1/4 cup sugar
1 tablespoon baking powder

1/2 teaspoon salt
12 tablespoons butter {cold}, cubed

2 eggs
1/2 cup heavy whipping cream
1 cup cranberries {dried}
1 tablespoon orange zest

turbinado sugar, sprinkle on top

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, combine flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and mix about 30-60 seconds.
  • In a separate bowl, mix together eggs, heavy cream, cranberries and orange zest with a whisk. With the mixer on low, slowly add the cream and egg mixture, about 30 seconds. Turn off the mixer once combined.
  • Put flour on your work surface and place dough on top. pat it out into a disk about 8-9 inches in diameter. Cut the disk into 8 pieces.
  • Separate the pieces and put them on baking sheet and brush with cream and sprinkle with turbinado sugar. Bake for 20-25 minutes, or until golden brown.
  • Enjoy with lemon curd, clotted cream and/or jam.




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