Orange Cranberry Scones
Orange Cranberry Scones
I love the flavor combination of cranberry and orange most commonly found in muffins for which I have a recipe here on the site. I’ve even made a cranberry orange cornbread, so yummy. There’s something that evokes the holidays for me when you add those two flavors to a scone! Scones are kind of like a cross between a muffin and a biscuit. Slightly drier and crumbly which pairs perfectly with a cup of Tea or Coffee. Scones are pretty easy to make and pretty hard to mess up. Make some for the perfect holiday morning breakfast, afternoon snack or just because.
Makes 8 Scones
Ingredients
2 cups (280 g) of Flour plus 1-4 Tbsp more if needed
1/2 tsp (2.5g) Salt
1 Tbsp (15g) Baking Powder
1/3 cup (67g) Sugar
1/2 cup (113g) very cold Vegan Butter
Zest from a medium Orange
3/4 cup (177ml) Plant Milk
1 tsp (5ml) Vanilla
1/2 cup (65g) Dried Cranberries
Icing
1 cup (130 g) Powdered Sugar
2 Tbsp (30 ml) Orange Juice
Note: Start with the 2 cups of flour and if the dough is too wet add the remaining flour 1 Tbsp at a time. The dough should be pliable and a little tacky but managable.
This recipe will work well with raisins, blueberries or any other dried fruit.
Directions
1. Start by freezing your butter for 20-30 minutes. Once it’s very cold. While the butter is chilling, sift the flour into a large bowl. Add the salt, baking powder and sugar and mix well.
2. Once the butter is cold, cut it into small cubes or grate it on a box grater. Add it to the flour mixture and using your hands work it into the flour. Stop as soon as the texture becomes grainy or like pebbly sand.
3.Make a well in the middle of the bowl and add in the milk and vanilla. Mix until just combined. If the dough is too wet then add addiitonal flour 1 Tbsp at a time. Mix in the dried cranberries and orange zest and mix through. Turn the dough onto a well floured surface.
4. You can use a rolling pin to roll out a 1” thick round or just use your hands and pat the dough down. Place the dough on a pan and pop it into the fridge for 15 minutes while your oven preheats to 400.
5. Cut the dough into 8 wedges and place them on a lined baking sheet. Bake at 400 for 22-25 minutes or until lightly browned. Allow the scones to cool.
6.Sift the powdered sugar into a small bowl and add in the orange juice and mix well until smooth. Generously drizzle over the scones once they have cooled.
Store in an airtight container for up to 4 days.
