Cranberries! They are just so pretty and look like they are about to burst with flavor or color. The color varies so much it is like they are little capsules of color.
Last Thanksgiving I made real cranberry sauce for the first time. It was amazingly easy and even more amazingly delicious. This year I wanted to enjoy these beautiful berries for more than just one day. As soon as cranberries showed up in the grocery store I bought them. No real plan in mind. Lucky for me, the same week one of my favorite blogs, Everyday Occasions, posted a recipe for Cranberry Orange Scones. It is modified from the Barefoot Contessa recipe, which has dried cranberries. I ended up making a mix of these two recipes.
Orange zest adds a very subtle flavor to this buttery, creamy dough.
Here they are all ready for the oven. Who knew that’s what the inside of a cranberry looks like.
Ina suggests an egg wash and sprinkle of sugar before baking. I didn’t do this because I was going to add an orange glaze. I didn’t want it to get too sugary. It does leave them looking a little pale though. I think I’ll try the egg wash/sugar combo without the glaze next time.
Orange zest in the glaze makes up for the paleness. The finished product is moist with a great tang from the fresh cranberries. My husband ate one and said, “How many of these can I have….all of them?” I think I will be making these a lot!
Cranberry Orange Scones
2 cups plus 1/4 cup all-purpose flour
1/3 cup sugar plus 1 Tablespoon for sprinkling
1 Tablespoon baking powder
1/2 teaspoon kosher salt
12 Tablespoons cold unsalted butter
2 large eggs, lightly beaten
1/2 cup half and half
1 cup fresh cranberries
zest of half an orange
For the egg wash:
1 egg, lightly beaten
1 Tablespoons water or milk
For the glaze:
1/2 cup confectioners’ sugar
4 teaspoons freshly squeezed orange juice
zest of half an orange
In a large bowl, combine flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture. Mix with your electric mixer on low until butter is the size of peas. (I used my hands to combine the flour and dry ingredients.) Measure half and half in a measuring cup, add eggs and lightly beat. With mixer on low, add liquid ingredients to dry ingredients. Mix until combined. Fold in orange zest and cranberries. Turn dough out onto a floured surface. Sprinkle more flour on top of dough and pat into a disk approximately 8-9 inches in diameter. Cut the disk into 8 pieces or cut into circles with a biscuit cutter.
Place scones on a parchment lined baking sheet. Brush with egg wash and sprinkle with sugar (if desired). Bake at 400 degrees for 15-17 minutes.
To make glaze, stir together orange juice, zest, and powdered sugar. Drizzle over slightly cooled scones.