Imagine biting into a scone so divine, it transports you straight to a cozy English tea room with its first delectable crumb. These Candied Orange and Cranberry Scones are not just a pastry; they're a culinary journey that marries the bright, zesty notes of candied orange with the tart burst of cranberries, creating a symphony of flavors that will make your taste buds dance with delight. Whether you're a seasoned baker or a weekend kitchen adventurer, this recipe promises to elevate your baking game and impress everyone from family to unexpected guests.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: British
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried cranberries
- 1/4 cup candied orange peel, chopped
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized butter pieces.
- Gently fold in the dried cranberries and chopped candied orange peel, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate small bowl, whisk together the heavy cream and egg until well blended.
- Create a well in the center of the dry ingredients and pour in the cream and egg mixture. Stir gently with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together.
- Pat the dough into a circular shape approximately 1-inch thick. Using a sharp knife, cut the dough into 12 equal wedges.
- Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
- Optional: Brush the top of each scone with additional heavy cream for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar or drizzled with a light orange glaze.
Tips
- Keep your butter ICE cold! Cold butter is the secret to those perfectly flaky, tender scones. Cut it into small cubes and work quickly to prevent melting.
- Don't overwork the dough. Mix just until ingredients are combined - overmixing leads to tough, dense scones.
- Use a sharp knife when cutting your scone wedges to ensure clean, precise edges that help the scones rise evenly.
- For an extra golden finish, brush the tops with heavy cream or an egg wash before baking.
- Let the scones cool slightly on the baking sheet to help them set, but transfer to a wire rack to prevent soggy bottoms.
- These scones are best enjoyed fresh, but can be stored in an airtight container for 2-3 days. Pro tip: Warm them slightly before serving to revive their just-baked magic!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
