The holidays are in full swing with and baking goodies for the season. One thing my family loves is to bake. I am not the best baker and when I came across these scones the intimidation factor was off the charts. I gave it a shot since I love a good scone. Let’s be real who doesn’t love a good scone especially with fresh cranberries? Yes, they make a difference! Fresh cranberries, orange zest with orange icing is a holiday winner! I stumble upon this oh so good recipe from blogger JSH. The recipe is so simple, easy and so good not to share.
I have made these more than half a dozen times. Right to the point, I have it almost for memory. The intimidation factor is no more! This scone recipe is so yummy. These do not last long in my home before they are devoured. This scone recipe is buttery, flakey, almost like a sophisticated adult donut without the quilt. Okay, maybe just a little! The recipe is easy to follow and I even substituted the heavy cream for almond milk. The end result was still on point and oh so good! You can find her recipe here as well as all her other scone recipes. The recipe is below with my little tweaks in paratheses.
2 cups plus 1/4 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream (I have used Almond milk as a substitute)
1 cup fresh cranberries
For the Orange glaze:
1/2 cup confectioners’ sugar (I like to add a little more for thickness)
4 teaspoons freshly squeezed orange juice
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in cranberries. Put some flour on the counter. Turn the dough out onto the floured surface.
Add some flour onto the top of the dough, then pat it out into a disk – about 8-9 inches in diameter. Cut the disk into 6-8 pieces like a pie. Separate the pieces and put them on a silpat or parchment paper. Bake at 400 degrees for 15-17 minutes.To make the glaze, stir together orange juice, zest and powdered sugar. – Recipe credit is from JSH Home Essentials.
These cranberry orange scones are a perfect way to start any early holiday morning with family and friends. They are so festive! I hope you enjoy this family favorite. Shop below for some of my favorite baking items. Happy Holidays!