The perfect scone recipe for the holiday season! Tender scones are infused with fresh cranberries and vibrant orange flavor and finished with a creamy vanilla glaze.
Ready in: 46minutes
2cups (277g)all-purpose flour(scoop and level)
8Tbspgranulated sugar, divided
8Tbspunsalted butter, frozen
1/3cup + 1 Tbspheavy cream, divided
1cup (heaping)fresh cranberries, diced into halves
Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps.
In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream.
Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
For the glaze: In a mixing bowl whisk together all glaze ingredients until well blended.