Friday, January 16, 2015

Cranberry Orange Scones With Vanilla Glaze

These scones are amazing, moist, tender then the addition of sweet oranges and tart sugar coated cranberries are the perfect match. Then coated with a vanilla glaze just complements these scones perfectly. The tartness of the berries is perfectly matched with the sweet vanilla flavor in both the scones and the cream glaze, and I love how the orange pairs with the cranberries. While these bake in the oven the aroma just fills the house and smells so delicious.

I love to go stores bakeries and the first thing that always catches my eye are scones of every kind. And when I saw this recipe and made these, oh I can make these everyday and enjoy them with my coffee, tea. Or perfect to serve as dessert, brunch, breakfast or just for your family. These are completely moist and flavorful all on their own then with the addition of sweet orange and tart cranberries coated in a little sugar are a perfect match. 

  • 2 cups  all-purpose flour
  • 8 Tablespoons granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 Tablespoons unsalted butter, frozen
  • 1/3 cup sour cream
  • 1/3 cup + 1 Tablespoons heavy cream, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon orange zest
  • 1 (heaping) cup fresh cranberries, diced into halves
  • Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons heavy cream
  • 1 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1. Preheat oven to 400 degrees. In a large mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using  pastry cutter or two forks, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
  • 2. In a small bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps. In another small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand on counter about 5 times, or just until it comes together.
  • 3. Dust some flour on a counter or working surface and then drop dough onto the surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream. Bake in oven until golden, about 15-18 minutes. Cool completely on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best eaten same day.
  • 4. For the glaze:
  • 1. In a medium mixing bowl whisk together all glaze ingredients until well blended, then Drizzle over scones

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