Zesty Cranberry Orange Bliss Scones
Indulge in these decadent Zesty Cranberry Orange Bliss Scones that elevate your breakfast or tea time to a new level! Crafted from scratch using a combination of fresh orange zest and tart dried cranberries, these moist scones are a perfect balance of sweetness and zest. Topped with a sweet and tangy orange glaze, each bite melts in your mouth, making them an irresistible treat. Whether enjoyed fresh out of the oven or frozen for later, these scones are sure to impress friends and family alike. Perfectly paired with a warm cup of tea or coffee, they are the perfect addition to any gathering or a delightful morning pick-me-up!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
4 cups (divided (plus 1/4 cup for tossing cranberries))
sugar
1/4 cup (plus additional for sprinkling)
baking powder
2 tablespoons
kosher salt
2 teaspoons
grated orange zest
1 tablespoon
cold unsalted butter
3/4 lb (diced)
extra-large eggs
4 (lightly beaten)
cold heavy cream
1 cup
dried cranberries
1 cup
egg (for wash)
1 (beaten with 2 tablespoons of water or milk)
confectioners' sugar
1/2 cup (plus 2 tablespoons for drizzling)
freshly squeezed orange juice
4 teaspoons
Instructions
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In the mixing bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of all-purpose flour, 1/4 cup of sugar, baking powder, kosher salt, and the grated orange zest. Mix on low speed until well combined.
3
Add the cold, diced unsalted butter to the flour mixture. Mix on low skillfully until the butter pieces resemble the size of peas.
4
In a separate bowl, whisk together the eggs and cold heavy cream. With the mixer on low speed, slowly pour this egg mixture into the flour and butter blend. Mix gently until just combined—do not overmix; the dough should appear lumpy.
5
Toss the dried cranberries with 1/4 cup of flour to prevent sticking, then fold them into the dough with a spatula until evenly distributed.
6
Turn the dough out onto a well-floured surface. Knead gently by hand to form it into a ball—avoid over-kneading. Roll the dough out to a thickness of 3/4 inch using a floured rolling pin.
7
Flour a 3-inch round cutter and cut out circles of dough. Place the scones on the prepared baking sheet, leaving some space between them. Gather any scraps, re-roll, and cut out additional scones.
8
Prepare an egg wash by whisking together 1 beaten egg with 2 tablespoons of water or milk. Brush the top of each scone with this wash, then sprinkle with additional sugar.
9
Bake the scones for 20 to 25 minutes, or until the tops are golden brown and they feel firm to the touch. Allow them to cool on a wire rack for at least 15 minutes.
10
For the orange glaze, mix 1/2 cup of confectioners' sugar with 4 teaspoons of freshly squeezed orange juice in a small bowl. Drizzle this mixture over the cooled scones for an extra touch of sweetness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Zesty Cranberry Orange Bliss Scones.
What are the primary flavors in these scones?
The primary flavors are fresh orange zest and tart dried cranberries.
At what temperature should the oven be preheated?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How much flour is required for the dough?
The recipe requires 4 cups of all-purpose flour for the dough, plus an additional 1/4 cup for tossing with the cranberries.
What type of butter should be used?
Use 3/4 pound of cold, diced unsalted butter.
How large should the butter pieces be after mixing?
The butter pieces should resemble the size of peas.
What kind of cream is used in the recipe?
The recipe calls for 1 cup of cold heavy cream.
How many eggs are needed for the scone dough?
You will need 4 extra-large eggs, lightly beaten.
Why are the cranberries tossed in flour?
They are tossed in 1/4 cup of flour to prevent them from sticking together and ensure even distribution.
What is the recommended thickness for the rolled dough?
Roll the dough out to a thickness of 3/4 inch.
What size cutter is used for the scones?
A 3-inch round cutter is recommended.
What ingredients are in the egg wash?
The egg wash consists of 1 beaten egg mixed with 2 tablespoons of water or milk.
How long do the scones need to bake?
Bake them for 20 to 25 minutes.
How can you tell when the scones are finished baking?
They are done when the tops are golden brown and they feel firm to the touch.
How long should the scones cool before glazing?
Allow them to cool on a wire rack for at least 15 minutes.
What is the recipe for the orange glaze?
Mix 1/2 cup of confectioners' sugar with 4 teaspoons of freshly squeezed orange juice.
How much baking powder is used?
The recipe calls for 2 tablespoons of baking powder.
What type of salt is recommended?
The recipe specifies 2 teaspoons of kosher salt.
How much orange zest is required?
You will need 1 tablespoon of grated orange zest.
Should the dough be smooth or lumpy?
The dough should appear lumpy; do not overmix.
Can these scones be frozen?
Yes, the description notes they can be enjoyed fresh or frozen for later.
What mixer attachment should be used?
An electric mixer fitted with a paddle attachment is recommended.
What should the baking sheet be lined with?
Line the baking sheet with parchment paper.
How much sugar is in the scone dough?
There is 1/4 cup of sugar in the dough, plus extra for sprinkling on top.
How many cups of dried cranberries are used?
The recipe uses 1 cup of dried cranberries.
What is the total number of ingredients?
The recipe has an ingredient count of 12.
What tags are associated with this recipe?
Tags include scones, baking, dessert, breakfast, orange, cranberry, barefoot contessa, and ina garten.
What are the serving suggestions?
They are perfectly paired with a warm cup of tea or coffee.
How is the orange glaze applied?
The mixture is drizzled over the cooled scones.
Is the orange juice for the glaze fresh or bottled?
The recipe specifies using freshly squeezed orange juice.