These scones are not only delicious but also incredibly easy to prepare. Whether enjoyed with a cup of tea or as part of a brunch spread, they are sure to impress your family and friends. Plus, the bright orange zest and tangy cranberries create a festive feel, making them ideal for holiday gatherings or special occasions. Let’s get started on this scrumptious recipe!
Ingredients:
- 1 ½ cups all-purpose flour (or a gluten-free blend)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (or a sugar substitute equivalent)
- Zest of 1 orange
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup fresh or frozen cranberries, chopped
- 1/2 cup buttermilk (or low-fat milk with 1 teaspoon vinegar added)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the orange zest to incorporate it evenly throughout the flour mixture.
- Cut in the Butter:
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Be careful not to overmix; some small pieces of butter should remain.
- Add the Cranberries:
- Gently fold in the chopped cranberries, being cautious not to crush them.
- Combine Wet Ingredients:
- In a separate bowl, mix the buttermilk and vanilla extract. Pour this mixture into the dry ingredients, stirring just until combined. Do not overmix; the dough should be slightly sticky.
- Shape the Scones:
- Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the circle into wedges (like a pizza) or use a biscuit cutter for round scones. Place the scones on the prepared baking sheet.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.
Tips for Success:
- Cranberries: If using frozen cranberries, there’s no need to thaw them before mixing; just chop them and add them directly to the batter.
- Butter Substitution: For a lighter option, you can substitute half of the butter with unsweetened applesauce, which will still keep the scones moist.
- Storage: Store any leftover scones in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage; just thaw and reheat when ready to enjoy.
Variations:
- Glaze: For a little extra sweetness, drizzle a simple glaze made from powdered sugar and orange juice over the scones once they’ve cooled.
- Nutty Addition: Add chopped walnuts or pecans for added crunch and flavor.
- Spice It Up: Consider adding a pinch of cinnamon or nutmeg to the flour mixture for a warm, cozy flavor.
- Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.