cranberry orange scones
16 scones
| 623 grams | all-purpose flour |
| 52 grams | granulated sugar |
| 24 grams | baking powder |
| 10 grams | kosher salt |
| 4 grams | grated orange zest |
| 341 grams | cold unsalted butter, diced |
| 202 grams | eggs, lightly beaten |
| 241 grams | buttermilk |
| 142 grams | dried cranberries |
| [GLAZE] | |
| 200 grams | powdered sugar |
| 30 grams | orange juice |
| 60 grams | heavy cream |
- Heat oven to 400 degrees.
- Combine flour, sugar, baking powder, salt, and zest.
- Blend in cold butter until butter is in pea-sized pieces.
- Combine eggs and buttermilk. Mix into flour-and-butter mixture until just blended.
- Knead in cranberries.
- Shape dough into 16 scones.
- Bake for 20 to 25 minutes.
- Combine glaze ingredients. Drizzle over cooled scones.