In early 2023 I took a British Baking Class at King Arthur Flour Company in Vermont where we learned to make a few basic British classics, and scones were one of them.
The scones we created were SO GOOD, I’ve been using the basic recipe {made with currants} ever since.
It’s only been recently that I’ve been swapping out the currants for other dried fruit combinations and well, these cranberry orange scones I made yesterday are my favorite combo yet.
Seriously, if you have guests coming for the holidays and want to try something new, these cranberry orange scones are pretty much the best thing around.
They are so good in fact, my husband and I both ate two of them still warm from the oven.
I LOVE when that happens.
Buttery, flaky, and chocked full of fruity bits, these cranberry orange scones are spot on! They cannot be improved on! Even my husband agrees. Plus they are super easy to make. I promise.
Serve them with tea, give a batch to a friend, just make them!
You’ll be so glad you did.
~Mavis
P.S. These scones freeze well too!
Cranberry Orange Scones
Ingredients
2 ½ cups {300 grams} all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons sugar
6 tablespoons {85 grams} unsalted butter, cold
¼ cup {42 grams} dried cranberries
¼ cup {42 grams} dried sweetened orange slices, chopped
1 large egg, separated {reserve the white for brushing on top of scones}
⅔ cup {155 grams} milk, cold
1 tablespoon {18 grams} sparkling sugar
Instructions
Preheat oven to 375 F
Combine the flour, baking powder, salt and sugar in a large bowl.
Cut the butter into small pieces, then cut in the flour, using a pastry cutter or your fingertips.
Stir in dried cranberries and chopped orange bits.
Mix the egg yolk with the milk, then pour the mixture into the dry ingredients. Stir the liquid into the dry, mixing just until the dough holds together without crumbling.
For the dough into a disk {about 1 ½” thick” on a parchment lined baking sheet and brush the tops with the reserved egg white.
Sprinkle the dough with sparkling sugar.
Cut the disk into 8 even wedges, then slightly separate the edges.
Bake the scones for 15 – 18 minutes or until lightly golden and baked through.
Tracy says
Oh yum! I love cranberry orange scones, I will have to give your recipe a try.