I know what you are thinking…scones are dry, tough and flavorless. Think again. This version is light and tender with a hint of sweetness next to the tart flavor of the cranberry and orange. The key is not to over mix the dough. Most recipes tell you to knead the dough and cut into shapes but I prefer the rustic look and tender texture that come from not kneading. Start your Easter Brunch with a platter of mini scones and a bottle of Champagne.
I attended a shower for a new baby girl and drizzled them with some pink icing. Use the juice of the orange and mix it with powdered sugar to the desired thickness for a quick icing.
Mise en place
3 cups a.p. flour
1/3 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
zest of 1 orange (1 Tbsp.)
3/4 cup unsalted butter (1 1/2 sticks), chilled & cut into 1/2″ pieces
3/4 c. dried cranberries, chopped
1 cup buttermilk, chilled
extra buttermilk and sugar for finishing
- Preheat the oven to 400 F. and line a baking sheet with parchment
- Wisk together in a large bowl the flour, sugar, baking powder, salt, baking soda, and orange zest (Or mix in the food processor with a blade attachment).
- Add the butter and mix with your fingers until it resembles coarse meal (or mix in the food processor until a coarse meal forms)
- Add the buttermilk and gently mix with a fork
- Let the dough rest for 2 – 3 minutes
- Use your hands to finish mixing, just until the dough comes together. It is important not to over mix.
- Scoop heaping tablespoons onto the baking sheet
- Optional – brush with extra buttermilk and sprinkle with sure for additional color.
- Baking time varies depending on how large you make the scones. I like to bake unitl just barely brown on the edges.
- cool and enjoy! This should make about 2 dozen scones.
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