When late Fall temperatures drop, we add these buttery, orange infused scones to our first-course breakfast menu here at The Lamplighter Bed & Breakfast. They disappear quickly, and are so easy to make! After baking hundreds of batches of these cranberry and orange flecked treats, we’re ready to share our recipe – may it become a favorite around your Holiday table!
INGREDIENTS
For the Scones
- 1 C cold whole milk (or half & half)
- 1/4 C granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp sea salt
- 3 C all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 Tbsp orange zest
- 10 Tbsp very cold, unsalted butter (move from refrigerator to freezer while prepping other ingredients)
For the Filling
- 2 Tbsp softened (NOT MELTED) unsalted butter
- 1 Tbsp orange zest (from 1 large orange)
- 1/3 C granulated sugar
- 3/4 C dried cranberries
- Hot water
For the glaze
- 1 C sifted powdered sugar
- Heavy cream (2-3 Tbsp)
- 1/2 tsp pure vanilla extract
- pinch of orange zest (optional)
INSTRUCTIONS
Prep
- Preheat over to 375° and prepare a baking sheet with parchment paper.
- Place dried cranberries in small bowl and cover with hot water. Leave until plump.
- In a large measuring cup, combine the milk (or half & half), vanilla, sugar and sea salt and whisk until dissolved.
Make Dough
- In a large bowl, whisk together the flour, baking powder and 1/2 Tbsp orange zest.
- Cut in with a pastry cutter, or grate the *very cold butter into the dry ingredients. Blend until butter pieces are the size of peas.
- Add the milk mixture and stir with a wooden spoon until dough comes together. Do not overwork the dough, or you’ll end up with dense, tough scones. If dough seems dry, and more milk (1 Tbsp at a time).
Make Filling
- Zest orange(s) and add zest to the 1/3 C granulated sugar.
- Using your fingers or a small whisk, combine the two until the oils from the orange have released and the sugar is completely infused (will look and feel like wet sand).
- Drain the cranberries, spread on towel and blot dry.
Assemble
- Lightly flour your countertop. Using a rolling pin, roll the dough into a 14″ x 8″ rectangle (ending so that the 14″ side is facing you). Spread the 2 Tbsp of softened butter over the surface of the dough, then sprinkle with orange sugar. Evenly add the cranberries over the mixture and gently press them into place.
- Next, fold the dough in layers.
- Start with the top third of the rectangle and fold it over to meet the center.
- Take the remaining bottom third and fold it over the top portion (like you’d fold a letter — don’t over-think this!).
- Finally, fold the entire rectangle in half, then use your rolling pin to GENTLY flatten the dough into an 8×4 inch rectangle.
- Cut the dough in half horizontally, then make 4 vertical cuts to create 8 squares.
- Put the squares 3 to 4 inches apart on the parchment lined baking sheet, and place on the center oven rack. Bake 20-25 minutes.
- While the scones bake, make the glaze. Place all ingredients in a bowl and whisk until smooth. Add more or less heavy cream to achieve desired consistency. Drizzle over the scones once they’ve cooled slightly.
*Very cold butter is key to flaky scones. The cold butter creates pockets of steam during baking, which leads to the those tender, flaky layers everyone loves!