These Super Moist Cranberry Orange scones are buttery, moist, and perfectly balanced with sweet and tart flavors. Topped with a sweet and sticky orange glaze, these make the perfect dessert companion for hot tea.
2½cupsall-purpose flour + 2 tablespoons to flour the work surface
¼cupgranulated sugar + 1 tablespoon for mixing with cranberries
1tablespoonbaking powder
½teaspoonsalt
1largeegg
12tablespoonsunsalted butter cubed
½cupwhole milk
2teaspoonsvanilla extract
1cupCape Cod Select Cranberries defrosted, and rough chopped
2teaspoonsorange zest
Glaze
1cupconfectionary sugar
2tablespoonsfresh orange juice
Instructions
Pre-heat oven to 425° F. and line a large baking sheet with parchment paper. Be sure to parchment paper is safe up to this temperature. If not, use a nonstick baking sheet or baking mat.
Prepare a lightly floured work area. Coat your pastry cutter with flour as well.
Using the paddle attachment, in a stand mixer, add the flour, salt, baking powder, and sugar to the mixing bowl. Beat at a medium-low speed.
Add the cubed butter, and mix until the dough forms tiny balls.
In a separate bowl, whisk the egg, vanilla, milk, and then add it to the mixer along with the rough chopped cranberries. The dough should come together and form a ball.
Remove dough and transfer to your floured work area. Shape the dough into a 1" thick circle.
Using your pastry cutter, divide dough into 8 pieces, and slightly separate them to give them space to bake. Bake for 12-14 mins or until golden brown edges form. Scones will feel firm on the outside and moist on the inside.
Glaze
Whisk the confectionary sugar, and orange juice together until thick and creamy. (similar to a honey consistency). Spoon over cooled scones and enjoy warm.
Notes
Nutritional values may vary and are meant to be a guide.