I love the combination of orange and cranberry. I love how the sweetness of the oranges pairs so well with the tartness of the cranberries and the combination can be used in endless dishes!
I’ve seen it in muffins and granola bars and such, but never really tried it. My first experience using the combination of orange and cranberry came when I found a great recipe for Cranberry Chutney. After making it, I absolutely loved it!
I’ve made muffins with it that, of course, were delicious, but I make muffins a lot and was looking to make something a little different for Christmas morning. So, a little bit of web searching and I found an Orange Cranberry Scone recipe from Ina Garten – The Barefoot Contessa! I really like a lot of her recipes. I have tried many and I haven’t been disappointed so far!!
The recipe calls for an orange glaze to be drizzled on top of the scones once they have cooled. I made it and served it on the side for anyone who wanted to use it. I also served them with butter so guests had a choice.
Orange Cranberry Scones
4 cups, plus 1/4 cup all purpose flour
1/4 cup granulated sugar (plus additional for sprinkling if desired)
2 Tbsp. baking powder
2 tsp. kosher salt
1 Tbsp. grated orange zest
3/4 pound cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup heavy cream, cold
1 cup dried cranberries
1 egg beaten with 2 Tbsp. water (for egg wash)
For the glaze:
4 tsp. freshly squeezed orange juice
1/2 cup confectioner’s sugar
1) Preheat the oven to 400 degrees F.
2) In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest.
3) Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy!
4) Combine the dried cranberries and 1/4 cup of flour in a separate bowl. Add to the dough, and mix on low speed until blended.
5) Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
6) Brush the tops of the scones with egg wash, sprinkle with sugar (if desired), and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
7) Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones, if desired.
8) Serve with glaze or butter.
Chocolate Chip Scones
For another variation, leave out the orange zest and replace the dried cranberries with chocolate chips for a delicious Chocolate Chip Scone!
Recipes adapted from The Barefoot Contessa (Ina Garten)