Friday, August 19, 2016

Cranberry Orange Scones

There is one thing about Starbucks that I love, well ,besides their divine coffee, and that's their Cranberry Orange Scones. You can only imagine how ecstatic I was when:
1. I found this recipe.
2. This recipe was just as good as Starbucks', if not better.
Truth be told, the scones are the best on the first day BUT they freeze great and still taste amazing when you throw them in the oven for a few minutes to defrost them. You can altogether skip the frosting. It's finger licking good but totally not necessary as the scones are sweet enough themselves.

Thank you Cookingclassy for this wonderful recipe!

  • 2 cups (277g) all-purpose flour
  • 8 Tbsp granulated sugar, divided
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter, frozen
  • 1/3 cup sour cream
  • 1/3 cup + 1 Tbsp heavy cream, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 (heaping) cup fresh cranberries, diced into halves
  • Glaze
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract
  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
  • In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps. In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
  • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream. Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
  • For the glaze:
  • In a mixing bowl whisk together all glaze ingredients until well blended.

1 comment:

  1. I made these yesterday. Oh my goodness, are they good!! They're sweet but not too sweet, and I love the tartness from the fresh cranberries. This is a perfect fall breakfast!! Now I'm going to get a scone and some coffee and enjoy the crisp morning. :)