Aunt Millie's Cranberry And Orange Scones

Name: Aunt Millie's Cranberry and Orange Scones (Elevated)
Total time: 1 h
Yield: 8
Cuisine: Holiday
Ingredients: 2 cups Cake Flour; 1/3 cup Caster Sugar; 2 tbsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Sea Salt; 3/4 cup Very Cold Unsalted European-Style Butter - cut into cubes; 1/2 cup Crème Fraîche; 1/4 cup Whole Milk; 1 Large Egg Yolk; 1 tsp Orange Extract; 1/2 tsp Vanilla Bean Paste; 3/4 cup Dried Cranberries - soaked in orange juice for 30 minutes; 1 tbsp Orange Zest; 1/4 cup Candied Orange Peel - finely chopped; 1 cup Powdered Sugar; 2 tbsp Fresh Orange Juice; 1 tbsp Milk - for brushing

⏱1h

👥8

🔥425 cal

Hard

🍽️Holiday

Luxurious cranberry orange scones featuring crème fraîche for a tender crumb and candied orange peel for an intense citrus flavor. Uses high-quality ingredients and a brushing technique for a golden finish.

2 cups Cake Flour

1/3 cup Caster Sugar

2 tbsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Sea Salt

See all 17 ingredients ↓

(0 reviews)

⏱1h

👥8

🔥425 cal

Hard

🍽️Holiday

#Breakfast #Scones #Cranberry #Orange #Baking #Crème Fraîche

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the Very Cold Unsalted European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the Crème Fraîche, Whole Milk, Large Egg Yolk, Orange Extract, and Vanilla Bean Paste.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the soaked Dried Cranberries, Orange Zest, and Candied Orange Peel.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
Cut out scones using a 2-inch biscuit cutter. Place scones onto the prepared baking sheet.
Brush the tops of the scones with Milk.
Bake for 18-24 minutes, or until golden brown.
While scones are baking, prepare the Glaze. In a small bowl, whisk together the Powdered Sugar and Fresh Orange Juice until smooth.
Drizzle the Glaze over the warm scones and serve immediately.

Ingredients

2 cups 240 g Cake Flour
1/3 cup 67 g Caster Sugar
2 tbsp 30 mL Baking Powder
1/4 tsp 1.25 mL Baking Soda
1/4 tsp 1.25 mL Sea Salt
3/4 cup 170 g Very Cold Unsalted European-Style Butter - cut into cubes
1/2 cup 113 g Crème Fraîche
1/4 cup 60 mL Whole Milk
1 N/A Large Egg Yolk
1 tsp 5 mL Orange Extract
1/2 tsp 2.5 mL Vanilla Bean Paste
3/4 cup 96 g Dried Cranberries - soaked in orange juice for 30 minutes
1 tbsp 15 mL Orange Zest
1/4 cup 30 g Candied Orange Peel - finely chopped
1 cup 120 g Powdered Sugar
2 tbsp 30 mL Fresh Orange Juice
1 tbsp 15 mL Milk - for brushing

Equipment

Large Bowl
Whisk
Pastry Blender or Fingers
Measuring Cups and Spoons
Baking Sheet
Parchment Paper
Biscuit Cutter
Pastry Brush

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together all Dry Ingredients.
Cut in the Very Cold Unsalted European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the Crème Fraîche, Whole Milk, Large Egg Yolk, Orange Extract, and Vanilla Bean Paste.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the soaked Dried Cranberries, Orange Zest, and Candied Orange Peel.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
Cut out scones using a 2-inch biscuit cutter. Place scones onto the prepared baking sheet.
Brush the tops of the scones with Milk.
Bake for 18-24 minutes, or until golden brown.
While scones are baking, prepare the Glaze. In a small bowl, whisk together the Powdered Sugar and Fresh Orange Juice until smooth.
Drizzle the Glaze over the warm scones and serve immediately.

Nutrition per serving

Calories 425

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0 reviews

Aunt Millie's Cranberry And Orange Scones

Aunt Millie's Cranberry And Orange Scones

Ratings & Reviews

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