Cranberry Orange Scones

$To make tasty cranberry orange scones, gather these simple ingredients: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cut into small cubes - 3/4 cup dried cranberries (or fresh, if preferred) - Zest of 1 medium-sized orange (about 1 tablespoon) - 1/2 cup buttermilk (homemade or store-bought) - 1 large egg, at room temperature - 1 teaspoon vanilla extract - Optional: 1/2 cup orange glaze made from powdered sugar mixed with fresh orange juice for drizzling Using the right ingredients is key. Fresh orange zest gives a bright flavor. Dried cranberries provide a sweet and tart contrast. Cold butter helps create a flaky texture. The buttermilk adds moisture and tenderness. If you want a sweet finish, you can make the glaze. Just mix powdered sugar with fresh orange juice. This glaze gives the scones a lovely shine and extra flavor. When you have all these ingredients ready, you can start baking. Each one plays an important role in making your scones delicious and memorable. 1. Preheat your oven to 400°F (200°C). This step is key for a good bake. 2. Line a baking sheet with parchment paper or a silicone mat. This helps with easy scone removal. 3. In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt. Stir until everything blends well. 4. Cut the cold butter into small cubes. Add it to the flour mix. 5. Use your fingertips or a pastry cutter to mix the butter. You want the mix to look like coarse crumbs, with some pea-sized butter pieces. 6. Fold in the dried cranberries and orange zest. Make sure they are evenly spread throughout the mix. 7. In another bowl, whisk the buttermilk, egg, and vanilla extract. This mix adds moisture and flavor. 8. Pour the wet mix into the dry mix. Stir gently until just combined. Be careful not to overmix! 9. Lightly flour your work surface. Turn the dough out and pat it into a round disc, about 1-inch thick. 10. Cut the disc into 8 equal wedges using a sharp knife. Place the wedges on the baking sheet, leaving space between each. 11. Bake for 15-18 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. Cold butter is key for scones. It helps create a flaky texture. When you cut the butter into the flour, pieces should stay small. This forms layers as the scones bake. Use a pastry cutter or your fingers to mix. Avoiding overmixing is crucial. Mix just until you see no dry flour. Overmixing makes scones tough, and we want them soft and tender. To boost flavor, try adding spices. Cinnamon or nutmeg pairs well with cranberries. You can also add nuts for crunch. Chopped walnuts or pecans work nicely. For sweetness, consider a glaze. Mix powdered sugar with fresh orange juice. Drizzle this over warm scones. This adds a nice shine and extra sweetness. Serve the scones warm on a rustic wooden board. This makes them inviting. For a pop of color, garnish with fresh cranberries and orange slices. Pair these scones with tea or coffee. They complement each other perfectly. You can also serve them with butter or jam for a special touch. Enjoy your baking adventure! {{image_4}} You can switch out cranberries for other fruits. Dried cherries or blueberries work great. Fresh fruits like raspberries or diced apples also add a nice twist. You can mix in nuts, too. Try walnuts or pecans for a crunchy bite. If you want gluten-free scones, use a gluten-free flour blend. Look for one that has xanthan gum in it. For a vegan version, replace the butter with coconut oil and use a flax egg instead of a regular egg. Almond milk is a good stand-in for buttermilk. Adding spices makes scones festive. Cinnamon and nutmeg bring warmth in colder months. For Thanksgiving, consider using pumpkin puree in place of some buttermilk. You can also add a pinch of nutmeg for a holiday feel. Each of these twists brings new flavors to your table. Store your scones at room temperature. Use an airtight container to keep them fresh. Place parchment paper between layers to avoid sticking. They will stay good for up to two days this way. If you want to keep them longer, refrigerate them. Wrap each scone in plastic wrap. Then, place them in a container. This method helps prevent them from drying out. To freeze scones, let them cool completely first. Wrap each one in plastic wrap tightly. Then, place them in a freezer bag and seal it. You can freeze them for up to three months. When you're ready to enjoy them, simply take out a scone. Let it thaw in the fridge overnight or at room temperature for a few hours. The best way to reheat scones is in the oven. Preheat your oven to 350°F (175°C). Place the scone on a baking sheet. Heat for about 10 minutes, until warm. If you want a quick option, use the microwave. Heat the scone for about 15-20 seconds. However, the oven gives a better texture. Enjoy your leftovers warm for the best taste! Can I use fresh cranberries instead of dried? Yes, you can use fresh cranberries. They will add a nice tartness to the scones. Just chop them slightly to help them mix well. How do I know when scones are done baking? Check for a light golden color on top. Insert a toothpick into the center. If it comes out clean, the scones are done. What can I substitute for buttermilk? You can mix milk with vinegar or lemon juice. Let it sit for five minutes before using. This will give you a similar acidity. What to do if my dough is too dry or too wet? If too dry, add a little more buttermilk, one tablespoon at a time. If too wet, sprinkle in a bit of flour until it feels right. How can I make my scones fluffier? Make sure to use cold butter and avoid overmixing. This keeps the butter pieces intact, which helps create a fluffy texture. Can I use whole wheat flour? Yes, you can use whole wheat flour. However, it may make the scones denser. You can mix it with all-purpose flour for a lighter texture. What can I use instead of eggs? You can use a flaxseed meal or unsweetened applesauce. For one egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes. Cranberry orange scones are a delightful treat to bake and enjoy. We covered the key ingredients, step-by-step instructions, and tips for perfect texture and flavor. You can even explore variations based on your dietary needs and seasonal ingredients. Storing and reheating are simple, so your scones stay fresh. Now, with this guide, you can confidently create these scones. I hope you enjoy the process and flavor as much as I do!$

Indulge in the delightful flavors of Cranberry Orange Bliss Scones with this easy recipe! Perfect for breakfast or a cozy afternoon treat, these scones blend sweet cranberries and zesty orange for a mouthwatering experience. Follow simple steps to achieve a golden-brown delight, and consider a drizzle of orange glaze for an extra touch of sweetness. Click through to explore this delicious recipe and elevate your baking today!

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Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into small cubes

3/4 cup dried cranberries (or fresh, if preferred)

Zest of 1 medium-sized orange (about 1 tablespoon)

1/2 cup buttermilk (homemade or store-bought)

1 large egg, at room temperature

1 teaspoon vanilla extract

Optional: 1/2 cup orange glaze made from powdered sugar mixed with fresh orange juice for drizzling

Instructions

Begin by preheating your oven to 400°F (200°C). While the oven heats, line a baking sheet with parchment paper or a silicone mat for easy scone removal.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together the dry ingredients until they are well-blended and uniform.

Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, incorporate the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter remaining.

Gently fold in the dried cranberries and freshly grated orange zest, ensuring they are evenly distributed throughout the mixture.

In a separate medium bowl, whisk together the buttermilk, room temperature egg, and vanilla extract until fully combined.

Gradually pour the wet ingredients into the dry mixture. Using a spatula or wooden spoon, stir gently until everything is just combined—take care not to overmix, as this can lead to tough scones.

Lightly flour your work surface and turn the dough out onto it. With floured hands, pat the dough into a round disc, about 1-inch thick.

Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges (like a pizza). Carefully transfer each wedge to the prepared baking sheet, leaving about 2 inches of space between each scone.

Bake in the preheated oven for 15-18 minutes or until the scones are lightly golden brown and a toothpick inserted into the center of one comes out clean.

If you opt for the orange glaze, allow the scones to cool for a few minutes after baking, then drizzle the glaze over each warm scone for a sweet touch.

Vorbereitungszeit: 15 Minuten | Gesamtzeit: 35 Minuten | Portionen: 8

- Presentation Tips: Serve the scones warm on a rustic wooden board. For an appealing touch, garnish with fresh cranberries and slices of orange, which enhance the visual appeal and reflect the ingredients used in the scones.