If you like the tangy plumpness of cranberries you are going to love these tender scones. The orange zest provides a subtle brightness and the white chocolate chips a welcomed sweetness.
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp (85 g) cold, unsalted butter
- the grated zest of 1 orange
- 1 cup frozen cranberries
- 1/2 cup heavy cream
- 1/4 tsp vanilla extract
- 1 egg
- 1/4 cup white chocolate chips (optional)
- 1 egg + 1 tsp cream, beaten, to brush the top
- cane sugar to sprinkle on top
- Pre-heat the oven to 375° F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Toss in cubed butter, and work it with a pastry blender. Then, add the grated zest and stir.
- Whisk the egg and cream together with the vanilla in a small bowl, then add to the flour mixture, gently mixing with a fork.
- Before it is fully blended, add the cranberries and the white chocolate chips and blend to combine.
- Pour the dough onto a surface and gently shape it into a ball. Don’t overmix.
- Pat it down, then with a sharp knife cut into 6 wedges.
- Transfer the wedges to the prepared baking sheet, closer together, but not touching (about 2 inches apart).
- Brush with egg wash or cream and sprinkle with cane sugar.
- Bake in the preheated oven, until firm and golden, about 25-30 minutes.
- Transfer to a cooling rack.
At the end, instead of brushing the top of the scones with an egg wash, you can simply brush them with cream, and then sprinkle with sugar.
Instead of cutting them into wedges, you can use a round cutter, reworking the scraps of dough to make more.
- Category: Breakfast, brunch
- Method: Baking
Keywords: scones, breakfast, brunch, butter, delicious, cranberries, orange,