Cranberry Orange Scones

Prep Time 25 min Cook Time 22 min Total Time 47 mins
Serves 8     adjust servings

Ingredients

For the scones

  • 8 Tablespoons frozen butter
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 cups whole wheat pastry or all purpose flour
  • 1/2 cup + 1 Tablespoon sugar
  • 1 orange
  • 1 1/2 cups whole, fresh cranberries
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the glaze

  • 2 cups powdered sugar
  • 2-4 Tablespoons freshly-squeezed orange juice
  • 1/4 teaspoon almond extract
  • 1 Tablespoon melted butter

Instructions

  1. Preheat the oven to 425º.
  2. Using a food processor or handheld grater, grate the frozen butter. Return the frozen, grated butter to the freezer.
  3. Combine flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl. Add frozen butter and stir well to coat the butter with the dry ingredients.
  4. Zest the orange. Add orange zest to the butter/dry ingredients and stir it in well to combine.
  5. In a separate small bowl, combine buttermilk and sour cream. Mix until smooth.
  6. Slowly pour wet ingredients into dry ingredients and stir gently just until combined.
  7. Turn dough out onto a floured surface and, using your hands, knead dough until it holds together. Pat or roll the dough out into a 12-inch square. Fold the square in thirds horizontally and vertically. You will be left with a four-inch square. Freeze the four-inch square for five minutes.
  8. While the dough is in the freezer, chop the cranberries. Toss them in remaining 1 Tablespoon of sugar. 
  9. Remove the dough from the freezer and pat or roll it out until it is a 12-inch square again. 
  10. Cover the dough with chopped cranberries and lightly press them into the dough.
  11. Beginning at the horizontal edge, roll the dough into a log with the cranberries inside.
  12. Roll or pat the dough out a final time, until it is roughly a 12 by 4 inch rectangle. 
  13. Cut the dough into 8 triangular pieces. 
  14. Return the scones to the freezer for 5-10 minutes.
  15. Line a baking sheet with parchment paper. Evenly space scones on the prepared baking sheet and bake at 425º for 18-25 minutes, until the scones are a golden brown and baked through. Cool on a wire rack for 20-25 minutes before glazing.

To make the glaze:

  1. Add powdered sugar to a medium bowl. Stir in orange juice, one tablespoon at a time, until the glaze reaches your desired consistency. Add melted butter and almond extract and stir well to thoroughly combine.
  2. When scones are cool, drizzle glaze on top. Serve immediately.
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