½ cup milk, plus 1 tablespoon for brushing. Lamb Lollipops with Cranberry-Apple Mostarda, Quinoa with Turkey, Brussels Sprouts & Cranberries. Move scones to a baking sheet and use a basting brush to brush tops with milk. Each bite is speckled with tart fresh cranberries. Thaw in the refrigerator overnight then reheat and glaze before serving. Designed by. Orange juice and orange zest add loads of flavor. Create a space in the middle of the flour and set bowl aside. Pour in liquid ingredients and use a flexible pastry scraper to start bringing the dough together, folding it over itself and repeating. Use the pastry blender or a pizza cuter to divide the scones dough into 10 pieces. by Faith Durand. Unbaked scones can be refrigerated overnight. Whisk the vanilla, orange juice, and milk together then gradually add it to the flour mixture. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Add a little at a time until the dough is moist but not too wet. Whisk together ingredients. Recipe: Fresh Cranberry Scones. Transfer the dough to a lightly floured surface and gently knead four or five times. Bake at 400 for 16-18 minutes or until tops are golden brown. Place the scones in the freezer for 30 minutes. Once the dough isn’t fully liquid, you can start kneading the dough outside of the bowl on a clean surface with your hands. Consistency should be like thin pancake batter. Brush the tops of the scones with milk and sprinkle with coarse sugar. You can keep leftover scones for up to 2 days in the refrigerator. These Cranberry Orange Scones are the best fall scones you’ll ever have! Bake for 15 to 20 minutes or until golden brown. Whisk together dry ingredients, reserving cranberries. Made with fresh cranberries, orange zest and orange juice, these cranberry scones will be a hit! Position the oven rack to the center of the oven and heat to 400°F. Transfer to a wire rack to cool and drizzle with glaze. In the bowl of a food processor, whiz the cranberries with the brown sugar and orange zest until lightly chopped. Whisk together liquid ingredients. Your email address will not be published. Or seal in an airtight container and freeze for up to 1 month. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and orange zest together. updated Jan 21, 2020. Do not over mix the dough or the scones will be tough. Serve these scones … Combine all the ingredients for the glaze in a small bowl and whisk until smooth. This recipe yields tender, flaky, and ultra-moist scones. Place cold cubed butter in flour mixture. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Add about 2 minutes to the baking time when baking from frozen. Move scones to a baking sheet and brush tops with milk. Ingredients. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. 2 1/2 cups all-purpose flour; 4 tablespoons sugar; Mix until just blended. Fold the dough over and knead it until it’s come together. Add butter to the bowl and cut … Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Whisk together flour, sugar, baking powder, and salt in a large bowl. Gently toss cranberries into flour mixture. Form dough into a large circle, about an inch thick. When scones are fully cooked, let cool on baking pan for 2 minutes, then move to a wire cooling rack and make your glaze. ALL RIGHTS RESERVED. Your email address will not be published. You may not need all the orange juice mixture. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. Back in the food processor, whiz the flour, baking powder, and salt. Homemade Fresh Cranberry Orange Scones are a treat you can make easily and these little treats are perfect shareable! Stir just until the dough comes together. The mixture should look like coarse crumbs. Unglaze scones can be frozen for up to three months. Use a pastry blender to cut butter into the flour until pea sized pieces of the butter are left. Gently fold in the cranberries. Remove to a separate large bowl.