I'm slowly getting a few mornings to sleep in, though my definition of sleeping in is 8 am. But no matter, if I can't enjoy staying in bed, I enjoy having the time to make breakfast that's something other than toast or oats. One of my favorite things to make for the mornings is scones! I find this to be very simple to put together, also feels like my morning meditation while everyone is still sleeping, the kitchen is quiet and all to myself. You can go with blueberries, raspberries, even pumpkin for the holidays, but my favorite will always be orange cranberry. The sweet orange flavor combined with the tart but juicy cranberry is hands down the best. I had lots of scones growing up, many resembled the hockey puck thickness that followed with a dry choking for life. However, I remember loving a smooth scone that dawned this flavor which forever changed my love for scones.
The making of a scone is fairly easy to manage as long as you have all your ingredients in place, can't stress that enough. Coooooold butter is mandatory for the result of delicious and soft scones (I avoided using the M word but I'm sure some of you were thinking it). I like to stick my butter in the freezer for 25 mins, cut the stick into squares and toss in with the dry ingredients, which will create luscious little pockets of flavor. I also use frozen cranberries in this recipe, I find frozen cranberries helps keep the dough combined from being chilled, you gotta keep that butter cold, so why not throw in frozen fruit? When the scones bake in the oven, the cranberries provide a little burst of flavor that soaks into your scones. You can't forget the glaze for extra tasty points. Since I zested a whole orange, I juice it in a separate bowl and whisk it with powdered sugar until it forms a thick and glossy icing. Adds an extra pop of flavor and compliments that soft scone texture.
If your mouth is watering, get out of bed and make these for breakfast! Or feel free to make these the night before, I seal them in a Ziploc after they cool, and make the glaze in the morning to finish them off.
Orange Cranberry Scones
Makes: 8 Scones Prep Time: 15 minutes Total Time: 45-50 minutes
- 2 cups all-purpose flour, plus more for forming and workspace
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, frozen
- 1/2 heavy cream or milk (heavy cream makes it fluffier)
- 1 egg
- zest from 1 orange
- 1/3 cup granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup cranberries, frozen
- 2 tablespoons heavy cream or milk
- Coarse sparkling sugar to sprinkle on top
- 3-4 tablespoons fresh orange juice
- 1 cup powdered sugar
- Preheat oven to 400°F and adjust oven rack to the middle. Line baking sheet with parchment and set aside.
- In a large bowl, whisk flour, baking powder, and salt.
- Add in frozen butter to your dry ingredients (I use a box grater for convenience). Using fingertips only, toss the butter around to combine until it resembles close to a coarse meal.
- In a medium bowl, whisk heavy cream, egg, sugar, vanilla, and orange zest together.
- Pour wet ingredients over dry ingredients and gently fold with a silicone spatula until there is little to no dry patches of flour.
- Fold in cranberries, the dough should still be a bit wet, combine into a ball and transfer to your floured work area.
- Making sure your hands are floured, work into a rough 8" circle. Using a bench scraper, cut into 8 pieces in the shape you desire (I go for my pizza cutting skills) and place pieces onto parchment covered baking sheet.
- Brush scones with that 2 tbsp of heavy cream and sprinkle as much as you desire of the coarse sugar.
- Bake for 20-25 mins (I always check 5 mins early to make sure my oven isn't too hot and scorching the bottom of the scones). They should be nice and golden on the outside. Remove from oven and place on cooling rack.
- To make the glaze, whisk together orange juice with powdered sugar. If it's still dry, add a little more juice. Once to your liking, drizzle over scones.