Cranberry Orange Scones Recipe

Cranberry Orange Scones Recipe Inspired by Ina Garten

• Difficulty: Intermediate
• Yield: Makes 14 to 16 scones
• Nutritional Info Per Scone (of 15): 434 calories | 26g Total Fat | 16g Saturated Fat | 46g Carbs | 2g Fiber | 17g Sugar | 6g Protein | 122mg Cholesterol | 262mg Sodium
• Total Time: 55 minutes
• Prep Time: 20 minutes
• Inactive Time: 15 minutes
• Bake Time: 20 minutes

Ingredients

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup granulated sugar, plus extra for the tops
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 tablespoon freshly grated orange zest
• 3/4 pound unsalted butter, cold and diced
• 4 extra-large eggs, gently beaten
• 1 cup heavy cream, well chilled
• 1 cup dried cranberries
• 1 egg mixed with 2 tablespoons water or milk, for egg wash
• 1/2 cup plus 2 tablespoons powdered sugar
• 4 teaspoons freshly squeezed orange juice

Instructions

1. Preheat the oven to 400F.
2. In the bowl of a stand mixer fitted with the paddle, combine 4 cups flour, 1/4 cup sugar, baking powder, salt, and orange zest. Add the cold diced butter and mix on the lowest speed just until the butter pieces are about the size of peas.
   
   In a separate bowl, whisk together the eggs and chilled heavy cream. With the mixer on low, slowly pour the egg-and-cream mixture into the dry ingredients and mix until just combinedthe dough should look rough. Toss the dried cranberries with the remaining 1/4 cup flour, then fold them into the dough.
3. Turn the dough onto a well-floured surface and gently gather it into a ball. Roll the dough to about 3/4-inch thickness, flouring your hands, board, rolling pin, and cutter as needed to prevent sticking. Cut 3-inch rounds (or use a fluted cutter) and place the scones on a parchment-lined baking sheet. Re-roll scraps and cut more scones.
4. Brush the tops with the egg wash and sprinkle a little granulated sugar over each scone. Bake for 2025 minutes, until golden brown and firm to the touch. Remove from the oven and let the scones cool on the pan for 15 minutes.
   
   Meanwhile, whisk together the powdered sugar and orange juice to make the glaze. Drizzle the glaze over the slightly warm scones.

Tips

• Work quickly with the butter and avoid overmixingthe small butter pieces yield flakier, more tender scones.
• If the dough becomes too soft, chill it briefly so the scones hold their shape and rise well.
• These scones are best the day they're made; reheat leftovers gently or serve at room temperature.

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