ORANGE CRANBERRY SCONES RECIPE BY TASTY

Orange Cranberry Scones Recipe by Tasty image

Here's what you need: dried cranberries, boiling water, all purpose flour, granulated sugar, baking powder, Private Selection® Salted French Butter, large eggs, heavy cream, vanilla extract, orange zest, large egg, cream, powdered sugar, orange, orange juice

Provided by Tasty

Yield 8 servings

Number Of Ingredients 15

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Ingredients

1 cup dried cranberries
boiling water, for soaking cranberries
2 ½ cups all purpose flour, plus more for dusting
⅓ cup granulated sugar
2 ½ teaspoons baking powder
8 tablespoons Private Selection® Salted French Butter, cubed and chilled
2 large eggs
½ cup heavy cream, plus 2 tablespoons, cold
1 teaspoon vanilla extract
1 tablespoon orange zest
1 large egg
1 tablespoon cream
¾ cup powdered sugar
1 orange, zested
2 tablespoons orange juice

Steps:

Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
Preheat the oven to 400°F (200°C)
Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
Enjoy!