There’s nothing quite like a good, fresh scone first thing in the morning. Or at second breakfast. Or for elevenses. Or with a nice cup of afternoon tea. Or as a snack. Or after dinner. Or for second dinner.
These are pretty simple to pull together, and the orange glaze is a nice, sweet touch that goes well with the cranberries.
Now please excuse me, I’m gonna have just one more.
Oh! I’m sorry, did you want the recipe? Whoops.
- 1 stick unsalted butter (kept in the freezer ahead of time for at least 4 hours)
- 2 cups flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 Tablespoons sugar
- 1 cup dried cranberries
- 1 cup heavy cream (and a little extra, for brushing onto the scones)
- ½ cup orange juice
- 2 cups powdered sugar
- Zest from one lemon OR zest from one orange OR a little drop of lemon extract (we're just upping the oomph of the citrus flavor)
- Preheat oven to 400 F.
- Add flour, baking powder, salt, and sugar in a medium bowl and whisk until fully combined.
- Using the measurement guide on the wrapper of your super cold, fresh from the freezer stick of butter, grate 5 tablespoons worth using a cheese grater.
- Carefully mash the grated butter into the flour mixture using a pastry cutter. It should resemble course crumbs (see below).
- Mix in cranberries.
- Fold in heavy cream with rubber spatula and make sure not to over work the dough.
- Lightly flour your work surface and press your dough out into the shape of a rectangle (about 12" x 3" x 1½").
- Cut in half lengthwise, then into squares, and then cut the squares in half to form triangles.
- Place on baking sheet and brush tops lightly with heavy cream.
- Bake in the oven for approximately 20 minutes or until lightly golden.
- While the scones are cooling, whisk orange juice, powdered sugar, zest (or lemon extract), and one tablespoon of butter together in a microwavable container.
- Zap it in the microwave for about 1 minute on high, whisking again to get rid of any lumps. The liquid should thicken, but if it has not, whisk in additional powdered sugar, zap for another 20 seconds, and whisk again. Repeat until it is thick enough to nicely coat a spoon.
- Brush scones generously with glaze and allow to dry.
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both San Francisco, California and Great Falls, Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a writer and graphic designer.
She is also allergic to felines.