The cranberry, orange, and walnut combination is perfect for Christmas morning. These scones can be made ahead but should be warmed in the oven to maintain the shortbread-like texture. Serve with tea or mulled cider.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
247 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
Step 2
Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts.
Step 3
Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream.
Step 4
Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes.
Step 5
Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
½ cup confectioners' sugar
¼ cup white sugar
1 tablespoon baking powder
2 tablespoons heavy cream
⅓ cup chopped walnuts
½ teaspoon grated orange zest
½ cup heavy cream
½ cup sweetened dried cranberries
1 large egg, beaten
3 drops orange extract
2 teaspoons orange juice
5 ½ tablespoons cold unsalted butter, cut into chunks