Dessert & Baked Goods › Cranberry-Orange Scones

Cranberry-Orange Scones

Tart cranberries and fragrant orange zest make whole wheat flour-based scones incredible. It's a great do-ahead recipe as the dough can get popped in freezer, ready for use. And the Danish dough whisk is just about the niftiest tool around.

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Cranberry-Orange Scones

Tart cranberries and fragrant orange zest make whole wheat flour-based scones incredible. It's a great do-ahead recipe as the dough can get popped in freezer, ready for use. And the Danish dough whisk is just about the niftiest tool around.

About Susan Reid

Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.

Recipe

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Ingredients

  • 1¾ cups 100% white whole wheat flour (can substitute unbleached all-purpose flour)
  • 3 tbsp sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • ½ tsp allspice, optional
  • 5 tbsp unsalted butter, chilled & cut into pieces
  • ½ cup dried cranberries
  • ⅓ cup half & half
  • 1 tbsp orange juice
  • 1 large egg plus 1 extra egg for eggwash
  • grated peel of 1 medium-to-large orange (or 1½ tsp orange oil)
  • milk (optional for brushing on pre-baked scones)
  • coarse white sugar (optional for brushing on pre-baked scones)

 

How-to

  1. Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet
  2. In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal
  3. Stir in the cranberries
  4. In a separate bowl, whisk together the half & half, orange juice, egg, and orange peel (or orange oil). Add this mixture to the flour mixture and stir until the dough just comes together
  5. Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a ½"-thick round, about 8" across
  6. Transfer the round to the prepared baking sheet. Brush with eggwash, and sprinkle with coarse white sugar, if desired
  7. Cut the round in 10 wedges. Separate the wedges slightly
  8. Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately

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Comments (2)

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  1. kingarthurflour:

    thanks for sharing that great tip. Mary@ KAf (Apr 19, 2010 1:49:55 PM)

  2. Sconess:

    I often will use a food processor to mix the dry ingredients together, then to cut the butter into the dry ingredients when making scones. This is especially time-saving when I'm making a lot of scones for a larger gathering. Simply put all the dry ingredients into the food processor with the cutting blade, then turn on for a few seconds. Add the butter and pulse until the mixture is roughly pea-sized and blended. Be careful not to mix too much or you'll have a big blob of a mess. (Apr 11, 2010 2:45:40 PM)