Cranberry Orange Scones With Orange Nutmeg Glaze

Name: Cranberry Orange Scones With Orange Nutmeg Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 1/2 cups Cold Unsalted Butter; 1 cup All-purpose Flour; 1 cup White Whole Wheat Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 1/3 cups Packed Brown Sugar; 1/2 teaspoons Cinnamon; 2 Large Oranges, Zested; 1/2 cups Buttermilk; 1 Tablespoon Freshly Squeezed Orange Juice; 1 teaspoon Pure Vanilla Extract; 1 Large Egg, Lightly Beaten; 2/3 cups Dried Cranberries; FOR THE GLAZE:; 2 cups Powdered Sugar; 2 Tablespoons Freshly Squeezed Orange Juice; 1 Large Orange, Zested; 2 teaspoons Pure Vanilla Extract; 1/4 teaspoons Fresh Nutmeg (More If You're A Big Fan Of Nutmeg!)

Servings: persons

FOR THE SCONES:
1/2 cups Cold Unsalted Butter
1 cup All-purpose Flour
1 cup White Whole Wheat Flour
2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
1/3 cups Packed Brown Sugar
1/2 teaspoons Cinnamon
2 Large Oranges, Zested
1/2 cups Buttermilk
1 Tablespoon Freshly Squeezed Orange Juice
1 teaspoon Pure Vanilla Extract
1 Large Egg, Lightly Beaten
2/3 cups Dried Cranberries
FOR THE GLAZE:
2 cups Powdered Sugar
2 Tablespoons Freshly Squeezed Orange Juice
1 Large Orange, Zested
2 teaspoons Pure Vanilla Extract
1/4 teaspoons Fresh Nutmeg (More If You're A Big Fan Of Nutmeg!)

1
For the cranberry orange scones:
2
Preheat oven to 425u00b0F. Line a baking sheet with parchment paper and set aside.
3
Cut the butter into 1/4 to 1/2 inch sized pieces, place it in a covered bowl, and let chill in the freezer for 5-10 minutes while mixing the dry ingredients.
4
In a medium bowl, stir together flours, baking powder, baking soda, salt, brown sugar, cinnamon, and orange zest, breaking up any clumps of zest. With a rigid pastry blender or two knives, cut in the chilled butter until mixture resembles coarse meal with some pea-sized pieces. Make a well in the center, and then add buttermilk, orange juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in cranberries, just until barely combined. Try to work rather quickly, so the butter in the dough stays as cold as possible. If the dough gets too warm, the scones will lose their shape more easily in the oven and have a more relaxed appearance with less defined edges.
5
Transfer dough to a lightly floured work surface. Working quickly, knead the dough gently two or three times to bring it all together. Do not over work the dough. Just make sure the dough is sticking together nicely. Pat dough into a 7-inch diameter circle and cut into 8 wedges. Transfer wedges to prepared baking sheet. Bake until scones are puffed and golden brown, about 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack to cool.
6
For the orange nutmeg glaze:
7
While scones are still just slightly warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add another teaspoon of freshly squeezed orange juice. Drizzle the orange nutmeg glaze over the scones using a spoon, as much as you desire. Allow icing to set completely, then serve.
8
Note: Scones are best eaten on the day they are baked. To revive leftover scones' flaky texture the following day, preheat a baking stone to 300u00b0F in the oven. Then place any number of scones on the stone and warm for 5-10 minutes. If you are planning to eat some of the scones the following day, wait to add glaze until after you have reheated them the next day.

1011

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE SCONES:, 1/2 cups Cold Unsalted Butter, 1 cup All-purpose Flour, 1 cup White Whole Wheat Flour, and more.

Yes, Cranberry Orange Scones With Orange Nutmeg Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!