Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface

  • 1/2 cup (100g) granulated sugar

  • 2-1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons orange zest (about 1 orange)

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

  • 1/2 cup (120ml) heavy cream

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 1 heaping cup (125g) frozen cranberries*

  • optional: 1 Tablespoon (15ml) heavy cream and coarse sugar

  • Orange Glaze

  • 1 cup (120g) confectioners’ sugar

  • 2–3 Tablespoons (30-45ml) fresh orange juice*

Instructions

1. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer while you mix the wet ingredients.

2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle the flour mixture over, add the cranberries, then mix until everything is moistened.

3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

6. Meanwhile, preheat oven to 400°F (204°C).

7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for a few minutes while you make the glaze.

9. Make the glaze: Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones.

10. Leftover iced or unglazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes

1. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.

2. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.

3. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.

4. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a silicone spatula.

5. Cranberries: I prefer to use frozen cranberries because they keep the scone dough super cold. Fresh or even dried works too. Same amount.

Orange Juice: I prefer fresh orange juice. You’ll have an orange anyway—the one you zested for the scone dough! Store-bought orange juice works too.

Adapted from: Sally’s Baking Addiction by Sally McKenny

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