Cranberry Orange Scones Delight (Print Version)
# Ingredients:
→ Scones
01 -
250 grams all-purpose flour
02 -
75 grams granulated sugar
03 -
12 grams baking powder
04 -
3 grams salt
05 -
113 grams unsalted butter, frozen
06 -
80 grams sour cream
07 -
80 millilitres heavy cream, plus extra for brushing
08 -
1 large egg
09 -
5 millilitres vanilla extract
10 -
Zest of 1 orange
11 -
100 grams fresh cranberries, halved
→ Orange Glaze
12 -
80 grams powdered sugar
13 -
15 millilitres fresh orange juice
# Instructions:
01 -
Preheat oven to 200°C and line a baking tray with parchment paper.
02 -
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 -
Grate frozen unsalted butter directly into the dry ingredients. Use a pastry blender or fork to blend until the mixture resembles coarse crumbs. Chill the bowl in the refrigerator for 10 minutes.
04 -
In a separate bowl, whisk together sour cream, heavy cream, egg, vanilla extract, and orange zest until well combined.
05 -
Pour the wet mixture over the chilled dry mixture. Stir gently until just moistened. Fold in the halved fresh cranberries.
06 -
Turn dough onto a lightly floured surface. Gently pat into a 2.5 centimetre thick circle. With a sharp knife, cut into 8 equal wedges.
07 -
Arrange wedges on the prepared baking tray. Brush tops with extra heavy cream. Bake for 15–18 minutes or until golden brown.
08 -
Allow scones to cool for 10 minutes. Whisk together powdered sugar and fresh orange juice until smooth, then drizzle over warm scones before serving.
# Notes:
01 -
To ensure flakiness, handle the dough as little as possible and avoid over-mixing.